Mile high chocolate cake.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, mile high chocolate cake. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Mile high chocolate cake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it's fast, it tastes yummy. They are fine and they look fantastic. Mile high chocolate cake is something that I've loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have mile high chocolate cake using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mile high chocolate cake:
- {Get of fine-quality unsweetened chocolate, chopped.
- {Take of unsalted butter, softened.
- {Make ready of sifted cake flour (not self-rising; sift before measuring).
- {Make ready of unsweetened cocoa powder (not Dutch-process).
- {Get of baking soda.
- {Take of baking powder.
- {Prepare of salt.
- {Prepare of large eggs, at room temperature (30 minutes).
- {Get of granulated sugar.
- {Get of packed light brown sugar.
- {Take of pure vanilla extract.
- {Get of sour cream.
- {Prepare of For frosting:.
- {Make ready of sugar.
- {Prepare of all-purpose flour.
- {Make ready of unsweetened cocoa powder (not Dutch-process).
- {Take of whole milk.
- {Prepare of fine-quality unsweetened chocolate, finely chopped.
- {Take of pure vanilla extract.
- {Make ready of unsalted butter, at room temperature.
- {Get of Equipment: 2 (8 by 2-inch) round cake pans.
Steps to make Mile high chocolate cake:
- Make cake: Preheat oven to 350 degrees 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 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 layer 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 sides of cake with remaining frosting..
- Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!.
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