Can I make this cake in different pan sizes?

Yes. You can use either 8 or 9 inch rounds for layer cakes or pour all of the batter into a 9 x 13 inch pan for a sheet cake. The batter also works well for cupcakes. Fill the liners just 2/3 full for best results. If changing the pan size, bake at the same temperature but check for doneness earlier.

How do I get smooth, even cake layers?

For best results, divide the batter evenly using a scale, tap the pans gently to release any air bubbles, and let the layers cool completely before frosting.

What makes this cake so moist?

A combination of milk, sour cream and oil help to create a soft, tender crumb that stays rich and moist for days.

Can I freeze a fully frosted cake?

Absolutely! Freeze the cake uncovered until firm to the touch. Then wrap in two layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.

Why did my cake turn out dry?

Dry cake is usually due to overbaking or adding too much flour. Be sure to measure the flour carefully (I recommend a digital kitchen scale ) and pull the cake from the oven when a few moist crumbs remain on the toothpick.

The Best Chocolate Layer Cake

The Best Chocolate Layer Cake Recipe

Print Recipe

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5 from 2 reviews

The BEST chocolate layer cake recipe — rich, moist, and easy to make with rich chocolate flavor and swirls of luscious chocolate frosting. The perfect homemade cake for every occasion!

Author: Heather Mubarak
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2 8-inch rounds
Category: Cake
Method: Baking
Cuisine: American

Ingredients

For Cake

2 ounces semi-sweet or bittersweet chocolate, chopped
3/4 cup boiling water
1 3/4 cups (220 g) all-purpose flour
2/3 cup (65 g) Dutch-process cocoa
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar
2 large eggs, plus 1 egg yolk, room temperature
1/2 cup vegetable oil (or any neutral oil like canola or grapeseed)
1/2 cup full fat sour cream, room temperature
1/2 cup whole milk, room temperature
1 teaspoon vanilla

For Chocolate Frosting

4 ounces dark or bittersweet chocolate, melted and slightly cooled
1 1/2 cups (340 g) unsalted butter, room temperature
2 teaspoons vanilla
1/4 teaspoon salt
2 1/4 cups (270 g) powdered sugar, sifted
1/2 cup (50 g) unsweetened cocoa powder, sifted

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Instructions

Preheat the oven to 350°F. Spray the bottom and sides of two 8 x 8” round cake pans with non-stick baking spray and line the bottoms with parchment paper rounds. Set aside.
Place the ¼ cup chocolate in a small bowl. Pour the boiling water over the top of the chocolate. Let sit while you mix the batter.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Make a well in the center of the ingredients.
Add the granulated sugar, brown sugar, eggs, egg yolk, oil, sour cream, milk and vanilla. Whisk to combine well.
Whisk together the chocolate and boiling water until smooth. Add the melted chocolate to the batter and use a large spatula or wooden spoon to mix well. Do not over mix.
Use a scale to divide the batter evenly between the two prepared cake pans. Tap each pan firmly on the counter to release any air bubbles.
Bake on the center rack of the oven for 25 to 28 minutes. The cake is done when the edges of the cake begin to pull away from the sides of the pan and the center springs back when lightly touched. A toothpick inserted into the center of the cake should come out clean or with a few crumbs remaining.
Remove the pans from the oven and set on a wire rack to cool. Cool the cakes in the pans for about 10 to 15 minutes before inverting the pans and releasing the cakes. Peel the parchment paper from the bottom of the cakes.
Cool on a wire rack for at least one hour before adding frosting.
To make the frosting, mix the butter on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 1 to 2 minutes.
Add the vanilla and salt, mixing to combine.
In a medium bowl, sift together the powdered sugar and cocoa powder.
Slowly add the sugar and cocoa to the butter ½ cup at a time, mixing on low speed to incorporate. Once all of the sugar has been added, increase the speed to medium-high and beat for 1 to 2 minutes. Scrape down the sides of the bowl.
Add the cooled melted chocolate and mix on low speed until incorporated. Increase the speed to medium high and beat for 1 minute until light and fluffy. Scrape down the sides and bottom of the bowl to remove any air bubbles.
To assemble the cake, level the tops of each round if needed.
Place one cake layer on a plate or cake platter and top with about ¾ to 1 cup of frosting. Use a spatula to spread the frosting evenly across the top.
Top with the second cake layer. Using an offset spatula, spread the remaining buttercream over the top and sides of the cake. Use a bench scraper or offset spatula to smooth the sides and top of the cake.
Place any additional frosting in a piping bag fitted with a large decorative tip. To decorate, add swirls or dollops to the top perimeter of the cake as desired.

Notes

The cake rounds should bake up flat on top. If they do dome a bit, level the tops of the cakes before assembling.

If you do not have sour cream, substitute with an equal amount of full-fat Greek yogurt.

Store the cake tightly covered at room temperature for up to 4 days.

May be frozen.

Find it online: https://athomebyheather.com/the-best-chocolate-layer-cake/