Perfect Dark Chocolate Layered Cake
 
Prep time
Cook time
Total time
 
Layered Chocolate cake is undoubtedly a preferred choice for most birthdays and occasions. This recipe walks you through the whole process of making perfect layer cakes. The dark chocolate flavored cakes is accentuated by the layer of chocolate filling, with a hint of grand mariner, followed by a thick chocolate ganache frosting, the perfect dessert for any occasion!
Author:
Serves: 12
Ingredients
  • FOR THE CAKE:
  • 2 cups sugar
  • 2 cups Unbleached All-Purpose Flour
  • 2 tablespoons cornstarch
  • ¾ cup Dark Cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1¼ cups water
  • FOR THE FILLING:
  • 12 ounces semisweet chocolate
  • 4 ounces cream
  • 2 ounces whole milk
  • 1 tbsp grand mariner (or any other liqueur), optional
  • FOR THE ICING:
  • 8 ounces semisweet dark chocolate
  • 4 ounces heavy cream
Directions
  1. Preheat the oven to 300°F. Lightly grease and flour two 9" round pans.
  2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.
  3. Bake the cakes for about 40 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
  4. To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Add in the whole milk and stir to melt the chocolate completely, then reheat for another 15 seconds, and stir to make a chocolate ganache. You can add your flavoring at this point if you like, and give it all a final stir.
  5. Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
  6. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
  7. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set, at least 4-6 hours, or preferably overnight.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/chocolate-layered-cake/