Double-layer Chocolate Cake

poniedziałek, 27 stycznia 2014

Double-layer Chocolate Cake

Time: 55 mins

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 3 large eggs
  • 4 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened dutch cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3/4 cup sour cream

Directions

  • 1 Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
  • 2 In mixing bowl at medium speed, beat butter and brown sugar until blended.
  • 3 Beat in eggs.
  • 4 Add melted chocolate and vanilla; beat until combined.
  • 5 In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
  • 6 In another small bowl, mix milk and sour cream.
  • 7 Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
  • 8 (Batter will be very thick).
  • 9 Spread batter evenly into cake pans.
  • 10 Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
  • 11 Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
  • 12 Cool completely before frosting.

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