Double-layer Chocolate Cake

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.