Three rounds of a delicate one-bowl chocolate cake layered with a dark chocolate truffle frosting. It's a decadent showstopper dessert.
Course Dessert
Cuisine American
Keyword Cake
Essential Ingredient Chocolate
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Frosting 20 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Equipment
3 8 inch round cake pans
Ingredients
For the Cakes
2cupsall-purpose flour
3/4cupdark Dutch-process cocoa powder
2teaspoonsbaking soda
1teaspoonfine sea salt
2 1/3cupsgranulated sugar
1cupsour creamroom temperature
1cupneutral oilcanola or vegetable
1 1/3cupswater
2teaspoonspure vanilla extract
2Tablespoonswhite vinegar
2largeeggsroom temperature
For the Frosting
12 ozsemi-sweet or dark chocolateor a mix of both, chopped
3/4cupunsalted buttercut into cubes
1/2cuppowdered sugar
1/2teaspoonpure vanilla extract
1/4cupdark Dutch-process cocoa powder
1/4cuphot water
1/4teaspoonflaky sea saltor more to taste
Instructions
Bake the Cake Layers
Preheat the oven to 350℉. Place the baking rack in the middle of the oven.Lightly oil the bottoms and sides of three, 8-inch round cake pans or grease with baking spray. Cut a circle out of parchment paper and line the bottom of each pan. Lightly oil the parchment.
In a large mixing bowl, sift together the flour, cocoa powder and baking soda. Add the salt and sugar; mix well to combine. It should be thoroughly mixed and look like a boxed cake mix!
Make a hole in the dry ingredients. Pour in the sour cream, oil and water. Using a study whisk, beat all the ingredients together until a smooth batter forms. Add in the vanilla, vinegar and eggs. Again, beat the batter until smooth with no lumps remaining.
Divide the batter between the three prepared pans. Place on the middle rack of the oven. Bake for 28-33 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
Remove cakes from oven and Let them cool in the pans for about 20 minutes. They will collapse slightly, but that's normal. Run a knife around the edges of the pans and invert them onto three cooling racks. Peel the parchment off the bottom. Let the cakes cool completely while you make the frosting.
Prepare the Frosting
Set a small pot over low heat and add about 2 inches of boiling water. Place the chopped chocolate in a heatproof bowl and set it over the pot. Stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 15-20 minutes.
In a medium bowl, using a hand mixer, beat butter and confectioners' sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and beat again.
In a small bowl, whisk together the cocoa and the hot water.
Using a spatula, scrape the melted chocolate into the creamed butter. Mix on low just until combined, scraping down the sides of the bowl. Pour in the cocoa mixture and sprinkle in the salt. Stir the frosting gently together with the spatula until smooth and well-combined.
Assemble and Frost
Place a cake round on a large square of parchment paper. Add 1/3 cup of frosting in the center. Use an offset spatula to spread it evenly around the cake. Place another cake on top and repeat.
Add the top layer of cake. Check the sides to see that they line up nice and straight. Add about a cup of frosting on top; spread and swirl to coat.
Use all the remaining frosting to coat the sides of the cake. Drag the spatula around to swirl the sides.
Slice and serve your cake immediately, while the frosting is soft. Or refrigerate until the frosting is firm, then loosely wrap in plastic and chill for up to 4 days. See post for freezing directions. Bring to room temperature before serving.
Notes
Always serve cake at room temperature or even slightly warm! This ensures the velvety, truffle interior.