Chocolate Layer Cake

Recipe Thumbnail
Serving: Serves 20
Prep Time: 45 Minutes
Cooking Time: Bake 33 Minutes

Moist chocolate cake layered in between a chocolate buttercream frosting.

November/December 2020 Dig In Magazine

Recipe by:



1. Wash hands with soap and water.

2. Preheat oven to 350 degrees Fahrenheit. Grease and flour 3, 8-inch round baking pans; set aside.

3. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and 2 teaspoons vanilla and, using an electric mixer on medium speed, beat for 2 minutes. Stir in boiling water then evenly divide batter between prepared pans. Wash hands after handling raw eggs.

4. Bake for 33 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks and let cool completely.

5. In a large bowl using an electric mixer on medium-high speed, whip butter for 5 minutes, scraping sides of bowl as needed. Reduce speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add remaining vanilla, mixing until incorporated. Add melted chocolate and whip at medium-high speed for 2 minutes or until light and fluffy, scraping the bowl as needed.

6. Frost top of 1 cake layer with 1 cup of frosting. Place another cake layer and frost top of that layer with 1 cup of frosting. Place the last cake layer on top of the frosting upside-down, then frost the top and sides.

7. Place remaining frosting in a piping bag and pipe dollops along outer edge. Carefully cover sides of cake with chocolate sprinkles. Light sprinkle top with additional chocolate sprinkles if desired.

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Nutrition Facts

Nutrition Information Per Serving Calories: 573 (Calories from Fat: 279)
Total Fat: 31g (Saturated Fat: 17g)
Protein: 4g
Total Carbohydrates: 72g (Dietary Fiber: 2g
Sugars: 55g)
Cholesterol: 68mg
Sodium: 266mg