Best 4 Old Fashioned Chocolate Layer Cake Recipes

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Indulge in a delightful journey of flavors with our Old-Fashioned Chocolate Layer Cake. This classic dessert is a symphony of rich chocolate flavors, complemented by fluffy layers of vanilla cake. Each bite takes you back in time to simpler days, evoking memories of family gatherings and celebrations.

The recipe collection features a variety of options to suit every baker's skill level. From the traditional Chocolate Layer Cake with its decadent chocolate frosting to the White Chocolate Raspberry Layer Cake with its tangy raspberry filling, there's a cake for every occasion. For those who prefer a gluten-free option, the Gluten-Free Chocolate Layer Cake offers a delicious alternative without compromising on taste.

Additional recipes include the scrumptious Chocolate Truffle Layer Cake, adorned with velvety chocolate truffles, and the elegant Mocha Chocolate Layer Cake, infused with the perfect balance of coffee and chocolate. The Triple Chocolate Layer Cake is a chocolate lover's dream, featuring three layers of chocolate cake and a rich chocolate frosting.

With step-by-step instructions and detailed ingredient lists, these recipes ensure that every baker, from novice to experienced, can create these delectable cakes with ease. Whether you're celebrating a special occasion or simply craving a sweet treat, our Old-Fashioned Chocolate Layer Cake collection has something for everyone.

Here are our top 4 tried and tested recipes!

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

Provided by Marilyn Hoicowitz

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Graduation     Birthday     Bon Appétit     Ohio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 17

Cake
1/2 cup water
3 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1 cup sour cream
Frosting
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 cups powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides. Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.
  • Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream.
  • Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  • Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

This is one of Martha's favorite traditional chocolate layer cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 six-layer cake;

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
2 2/3 cups sugar
1 tablespoon pure vanilla extract
4 cups cake flour, (not self-rising), plus more for pans
1 tablespoon baking powder
1 1/3 cups milk
11 large egg whites
Pinch of salt
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
  • Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
  • If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

OLD-FASHIONED CHOCOLATE LAYER CAKE (AMERICA'S TEST KITCHEN) RECIPE - (3.8/5)



Old-Fashioned Chocolate Layer Cake (America's Test Kitchen) Recipe - (3.8/5) image

Provided by á-57724

Number Of Ingredients 20

Frosting:
12 Tbsp. (1 1/2 sticks) unsalted butter, very soft (plus extra for greasing pans)
1 3/4 c. unbleached all-purpose flour (plus extra for dusting pans)
4 oz. unsweetened chocolate, coarsely chopped
1/4 c. cocoa
1/2 c. hot water
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2 tsp. vanilla
4 large eggs
2 large egg yolks
16 oz. semisweet chocolate, finely chopped
8 Tbsp. (1 stick) unsalted butter
1/3 c. sugar
2 Tbsp. corn syrup
2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. heavy cream (cold)

Steps:

  • Heat oven to 350*. Grease and flour 2 round cake pans. Combine chocolate, cocoa, & water in medium heatproof bowl; set bowl over saucepan with 1 inch simmering water and stir with spatula until chocolate is melted, about 2 minutes. Add ½ c. sugar to chocolate mixture and stir until thick and glossy, 1-2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, & salt in medium bowl. Combine buttermilk & vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs & yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 ¼ c. sugar, increase speed to high, and whisk until fluffy & lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with spatula as needed. Add softened butter 1 Tbsp. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes. FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch barely simmering water, stirring occasionally until smooth. Remove from heat & set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, & salt and stir with heatproof spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, & cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath & stir mixture constantly with spatula until frosting is thick & just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70*). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light & fluffy, 1-2 minutes. Stir with spatula until completely smooth.

THE YANKEE CONTENDER: "OLD-FASHIONED CHOCOLATE LAYER CAKE



The Yankee Contender:

For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Provided by dev_carlsen

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 19

12 tablespoons unsalted butter, very soft
1 3/4 cups all-purpose flour
4 ounces unsweetened chocolate
1/4 cup Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus
2 large egg yolks
16 ounces semisweet chocolate, finely chopped
8 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream

Steps:

  • FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350°F; grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess.
  • Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
  • Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about ten seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
  • Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
  • TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir thoroughly to combine.
  • Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
  • TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

Nutrition Facts : Calories 901.8, Fat 67.3, SaturatedFat 41.1, Cholesterol 229.3, Sodium 564.2, Carbohydrate 81.8, Fiber 10.7, Sugar 44.9, Protein 14.7

Tips:

  • To achieve the perfect consistency for your cake batter, it's essential to beat the butter and sugar together until they are light and fluffy. This will help incorporate air into the mixture, resulting in a tender and moist cake.
  • Use room temperature ingredients whenever possible. This will help the ingredients blend together more easily, resulting in a smoother batter.
  • Do not overmix the batter once the dry ingredients have been added. Overmixing can lead to a tough, dense cake.
  • For a level cake, bake it in the center of the oven and avoid opening the oven door during baking to prevent the cake from sinking.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

This classic chocolate layer cake recipe is a delicious and timeless dessert that is perfect for any occasion. With its moist and tender crumb, rich chocolate flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will yield a beautiful and delicious cake that you'll be proud to share.

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