3 Layer Chocolate Cake

Here’s a simple recipe on how to make a 3 Layer Chocolate Cake.

3 Layer Chocolate Cake

Growing up I remember waiting for my Mom to finish making her homemade chocolate cake. Her’s was one of the best in town. While I am not my Mother, and I haven’t been able to master her recipe, here’s one I adapted from Good Housekeeping- 3 Layer Chocolate cake

Cake Layers

2 cup(s) all-purpose flour
1 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
1 cup(s) packed brown sugar
1 cup(s) granulated sugar
3 large eggs
2 teaspoon(s) vanilla extract
1 1/2 cup(s) low-fat buttermilk

Frosting

1/3 cup(s) unsweetened cocoa
1/3 cup(s) boiling water
1 cup(s) (2 sticks) butter or margarine, softened
2 tablespoon(s) confectioners’ sugar
12 ounce(s) semisweet chocolate, melted and cooled

Directions

Prepare cake layers: Preheat oven to 350Â°F.

Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.
On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.
Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.
Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.
With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

Directions for frosting:

In a small bowl, combine cocoa and boiling water, stirring until smooth.
In a large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.

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Recipe adapted from Chocolate Layer Cake Recipe – Good Housekeeping

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