CHOCOLATE LITTLE LAYER CAKE
Steps:
- - Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper. - In a mixer, cream together butter, sugar and shortening until fluffy, about three minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla. - Sift flour; then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about four additions, then increase speed to medium. Beat until smooth, about four or five minutes, scraping down sides of bowl. - Spread 3/4 cup batter in each pan. Bake six to eight minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers. - When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about four minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage, or about 230 degrees. - Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about four tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked. - When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
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Szymon
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the frosting was too sweet. I would not recommend this recipe.
Denique Wedderburn
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. The cake was moist and fluffy, and the frosting was rich and creamy.
time up
[email protected]This cake is absolutely delicious! The chocolate flavor is rich and intense, and the frosting is smooth and creamy. I will definitely be making this cake again.
HATIL Bogura
[email protected]I made this cake for my daughter's birthday and it was a huge success! The cake was beautiful and delicious. I will definitely be making this cake again.
Dj Ky
[email protected]This chocolate cake is divine! The layers are moist and fluffy, and the frosting is rich and creamy. I highly recommend this recipe.
Kathren Mayuin
[email protected]This cake is so moist and chocolatey! The frosting is also amazing. I will definitely be making this cake again.
Big Dreams
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great! My family loved it.
Mohammod Rafi
[email protected]This cake was a hit at my party! Everyone loved it. The cake was moist and flavorful, and the frosting was rich and decadent. I will definitely be making this cake again.
Shamshad Baloch
[email protected]I made this cake for my husband's birthday and he loved it! It was so easy to make and the results were stunning. The cake was moist and chocolatey, and the frosting was smooth and creamy. I will definitely be making this cake again.
Abby Delgado
[email protected]This chocolate cake turned out absolutely delicious! The layers were moist and fluffy, and the chocolate frosting was rich and creamy. I loved the addition of the toasted pecans, which added a nice crunch and nutty flavor. Overall, this is a fantasti