Double Chocolate Layer Cake Recipe
A moist chocolate layered cake recipe
1/2 cup (1/4 lb.) 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 processed unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup of milk
3/4 cup sour cream
1 In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs.
2 Add melted chocolate and vanilla; beat until combined.
3 In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.
4 Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition
until incorporated (batter will be very thick).
5 Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level
6 Bake in a 350F regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes.
7 Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. If you want extra layers carefully slice
the cake layers with a large sharp knife.
Cool completely before frosting.