Chocolate Layer Cake

This beloved Chocolate Layer Cake has been a staple at every birthday party for my three daughters—now aged 12, 11, and 8. Over the years, it's become more than just a cake; it’s a cherished tradition. While the recipe calls for a classic three-layer cake, I’ve often turned it into various fun shapes: Po, a clown, a dinosaur, Barbie, and even a fairy toadstool, just to name a few. Every time, the cake has been a hit, making it the perfect choice for special celebrations.

Originally published in Fine Cooking Magazine (February/March 1998), my copy of this recipe is well-worn and stained from many years of use, a testament to how loved it is in our home.

This recipe was published in Fine Cooking magazine in February/March 1998 and my copy is well-stained and loved.

Recipe: Chocolate Layer Cake

Ingredients:

• 10½ ounces (3 cups) sifted cake flour
• 1½ teaspoons baking soda
• ½ teaspoon salt (omit if using salted butter)
• 1 cup boiling water
• 2½ ounces (¾ cup + 2 tbsp) unsifted unsweetened natural cocoa
• ¾ cup cold water
• ½ cup cold plain yogurt
• 1 tablespoon vanilla extract
• 6 ounces (12 tablespoons or ¾ cup) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs, room temperature

Instructions:

1. Preheat the oven to 350°F. Take out the butter and eggs to bring them to room temperature.
2. Prepare the pans: Line the bottom of three 9-inch cake pans with parchment paper and lightly grease the sides.
3. Sift dry ingredients: Sift together the cake flour, baking soda, and salt three times (optional, but it creates a lighter cake).
4. Prepare the cocoa mixture: Pour boiling water over the cocoa in a mixing bowl, stirring to blend. Let it cool to lukewarm in the refrigerator, stirring occasionally. Once cooled, stir in the cold water, yogurt, and vanilla. Allow the mixture to cool to room temperature before continuing.
5. Cream the butter and sugar: Beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light in color and texture (about 5-6 minutes).
6. Add eggs: Briefly whisk the eggs and add them slowly to the butter mixture. Beat for another 2-3 minutes.
7. Add dry and wet ingredients: Add 1/3 of the flour mixture and beat on low speed until incorporated. Pour in half the cocoa mixture and beat until blended. Repeat with the remaining flour and cocoa mixtures.
8. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, rotating the pans halfway through. The cake should shrink slightly from the sides, and a toothpick inserted into the center should come out clean.
9. Cool the cakes: Let the cakes cool on a rack for 5 minutes, then invert onto the rack to cool completely.

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Recipe: Mocha Milk Chocolate Frosting 

Ingredients:

• 24 ounces milk or semi-sweet chocolate, chopped
• 3 ounces (6 tablespoons) unsalted butter, melted
• 4½ teaspoons instant espresso/coffee powder (optional)
• scant ⅛ teaspoon salt
• 1 cup + 2 tablespoons heavy cream
• 1½ teaspoons vanilla extract

Instructions:

1. Heat the cream: Bring the cream to a boil and pour it over the chopped chocolate.
2. Mix the frosting: In a large bowl, combine the chocolate, melted butter, espresso powder (if using), and salt. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract.
3. Refrigerate the frosting: Allow the mixture to cool in the refrigerator until firm to the touch, about 2 hours.
4. Beat the frosting: Once chilled, beat the frosting until light and fluffy.
5. Assemble the cake: Frost the cooled chocolate layers with the mocha milk chocolate frosting, and enjoy the rich, decadent result.

Tasting Notes
"This is the best chocolate cake ever…and I don't usually like chocolate cake." — Jaime (8 years old, a friend of my daughter's) —A glowing review that proves just how irresistible this cake is.

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