Mile-High Chocolate Cake
From mountainmama 17 years ago
- 50 minutes to make
- Serves 12
This four-layer stunner is a chocolate-cake with a generous amount of sour cream that keeps the cake layers tender, and the frosting has a glossy Sheen. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party. Read more See less
Ingredients
- 5 ounces fine-quality unsweetened chocolate, chopped shopping list
- 2 1/4 sticks unsalted butter, softened shopping list
- 2 3/4 cups sifted cake flour (not self-rising; sift before measuring) shopping list
- 1/4 cup unsweetened cocoa powder (not Dutch-process) shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 4 large eggs, at room temperature 30 minutes shopping list
- 1 cup granulated sugar shopping list
- 1 cup packed light brown sugar shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- 2 cups sour cream shopping list
- For frosting shopping list
- 1 cup sugar shopping list
- 6 tablespoons all-purpose flour shopping list
- 6 tablespoons unsweetened cocoa powder (not Dutch-process) shopping list
- 1 1/2 cups whole milk shopping list
- 4 ounces fine-quality unsweetened chocolate, finely chopped shopping list
- 1 tablespoon pure vanilla extract shopping list
- 6 sticks (1 1/2 pound) unsalted butter, at room temperature shopping list
How to make it
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
- Melt chocolate with butter, then cool.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
- Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
- Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
- Make frosting and assemble cake:
- Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
- Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
- Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
- Notes:
- • Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
- • Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
- • Cake can be frosted 1 day ahead and chilled, covered.
- Take care in slicing. Use a really long knife.
The Rating
Reviewed by 7 people-
Holy cow! That is amazing, mountainmama!!! Wish I could give you 100 forks!
greekgirrrl
in Long Island loved it
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I think this just might solve a chocolate craving!
m2googee
in Tomball loved it
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Way to go, love chocolate cake and this one sounds fabulous. You got my 5
henrie
in Savannah loved it
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