Easiest Way to Cook Perfect Chocolate Layer Cake

Chocolate Layer Cake.

You can have Chocolate Layer Cake using 23 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Chocolate Layer Cake

1. Prepare of cake batter.
2. Prepare 1 cup of cake flour.
3. Prepare 1 cup of all-purpose flour.
4. Prepare 3/4 cup of unsweetened cocoa powder, I use Hersheys special dark.
5. Prepare 2 cup of granulated sugar.
6. You need 2 large of eggs.
7. You need 1 cup of heavy cream.
8. Prepare 1 cup of cooled brewed espresso.
9. Prepare 2 tsp of baking powder.
10. It's 1 tsp of baking soda.
11. Prepare 1/4 tsp of salt.
12. It's 1/4 cup of mayonnaise.
13. You need 1/4 cup of vegetable oil.
14. It's 1 tsp of pure vanilla extract.
15. It's of chocolate buttercream frosting.
16. It's 1 oz of bakers chocolate, unsweetened, melted.
17. Prepare 2 stick of unsalted butter, softened. 8 ounce total.
18. It's 3 3/4 cup of powdered sugar.
19. It's 2 tsp of pure vanilla extract.
20. You need 3 1/2 tbsp of heavy cream.
21. It's 1/4 tsp of salt.
22. It's 1 pinch of cayenne pepper.
23. It's 1/2 cup of unsweetened cocoa powder.

Chocolate Layer Cake instructions

1. In a large mixing bowl, beat all wet in ingredients together on medium speed until well blended..
2. In another bowl, mix together all the dry ingredients..
3. Slowly add to wet on low speed until just incorporated..
4. Grease and flour two 9" cake pans. You may use some cocoa powder instead of flour..
5. Place in a preheated 350°F Fahrenheit oven. Bake for 30-35 minutes until toothpick inserted in the center comes out clean..
6. Set on cooling racks to cool 20 minutes before removing from cake pans..
7. While cake is baking, start the frosting..
8. Cream butter and sugar and cocoa powder together beating on medium speed for 3 minutes..
9. Add in melted bakers chocolate, cream and mix..
10. Add in other ingredients and beat on medium for 4 minutes..
11. Refrigerate until cakes are cooled..
12. On your serving platter, place one cake layer. To keep a clean platter, cut parchment paper into strips and place around cake..
13. Take frosting and frost top of cake layer. Add second cake on top. Spread frosting on top and work down sides..
14. You can take your time and work a smooth texture using an off set spatula. Or just frost using all the frosting and leave swirl marks..
15. Top the cake with any decorations you wish. Today, I used crushed butterfinger candies. It helps hide mistakes ;).
16. Serve and enjoy. Cake should be stored, covered and refrigerated..
17. Recipe by taylor68too..