Hi, I am Kate. Today, I will show you a way to prepare mile high chocolate cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mile high chocolate cake Recipe
Mile high chocolate cake is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mile high chocolate cake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mile high chocolate cake using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mile high chocolate cake:
- Make ready fine-quality unsweetened chocolate, chopped
- Take unsalted butter, softened
- Make ready sifted cake flour (not self-rising; sift before measuring)
- Make ready unsweetened cocoa powder (not Dutch-process)
- Get baking soda
- Prepare baking powder
- Take salt
- Make ready large eggs, at room temperature (30 minutes)
- Get granulated sugar
- Make ready packed light brown sugar
- Prepare pure vanilla extract
- Get sour cream
- Make ready For frosting:
- Make ready sugar
- Prepare all-purpose flour
- Make ready unsweetened cocoa powder (not Dutch-process)
- Take whole milk
- Prepare fine-quality unsweetened chocolate, finely chopped
- Get pure vanilla extract
- Get unsalted butter, at room temperature
- Take Equipment: 2 (8 by 2-inch) round cake pans
Instructions to make Mile high chocolate cake:
- Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, bening and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles.
- Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
- Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
- Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
- Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
- Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting.
- Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!
So that’s going to wrap it up for this special dish mile high chocolate cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
