Chocolate Little Layer Cake
User Reviews
4.7
Chocolate Little Layer Cake
Description
This Chocolate Little Layer Cake involves preparing a delicate batter of creamed butter and sugar combined with eggs, self-rising flour, water, and vanilla, baked as thin layers in greased pans at 400 degrees Fahrenheit. The rapid bake produces layers with a subtle golden finish and tender crumb. The icing is crafted separately by gently heating sugar, unsweetened baking chocolate, evaporated milk, butter, and vanilla until smooth, ensuring the sugar fully dissolves without boiling, which maintains a rich but smooth texture.
The cake layers are cooled before being stacked and iced, resulting in a moist, layered dessert with contrasting textures of cake and creamy frosting. This style of cake suits occasions when a visually appealing, chocolatey dessert is desired. The recipe notes recommend a specific baking chocolate for authentic texture and provide instructions for storing the cake at room temperature or freezing it wrapped tightly for several months.
Preparers should read through the entire recipe and notes as it includes detailed tips from extensive experience to ensure correct texture and finish. Using the suggested baking chocolate is central to achieving the expected results.
Ingredients
- shortening solid, for greasing pans
For the icing:
- 3 cups sugar
- 3 ½ ounces unsweetened baking chocolate see notes
- 10 ounces evaporated milk
- ½ cup butter
- 1 teaspoon vanilla extract
For the layers:
- 1 cup butter
- 1 ½ cups sugar
- 6 egg
- 3 ½ cups self-rising flour sifted
- 1 ¾ cups water
- 1 teaspoon vanilla
Instructions
- Have all ingredients at room temperature. Preheat the oven to 400 degrees. Grease 8” cake pans with shortening and set aside.
- Make the icing first. Place a large, heavy-bottomed pan over medium-low heat.
- Add the sugar, baking chocolate, evaporated milk, butter, and vanilla all at once. Cook until the sugar is completely dissolved, stirring frequently. Do not boil. It is important to make sure that the sugar is completely dissolved and no grainy texture remains.
- Meanwhile, make the batter. Cream together the butter and sugar. Add the eggs all at once and beat until well incorporated. Add the flour and water alternately, beginning and ending with flour. (Note: the batter will appear to be curdled after each addition of water – this is normal.) Mix in the vanilla.
- Pour approximately 3/4 cup batter into each prepared pan. Smooth the batter to the edges.
- Bake for approximately 10 minutes or until layers are barely golden on top. Remove from oven and turn out onto cooling racks.
- Clean the pans, grease them and repeat baking.
- When second set of layers goes into the oven, begin icing the cake.
- Place a still-warm layer on a cardboard round set atop a cooling rack inside a baking sheet. Spread 1/4 cup icing on the layer spreading it gently to the edges. Top with the next layer and repeat.
- When all layers have been stacked and iced, spread remaining icing over top and sides of the cake. If the icing becomes thick, return the pan to very low heat until it returns to spreading consistency.
- Smooth the icing around the sides of the cake, but realize that the contours are supposed to be visible on the outside of the cake.
Notes
- Use Baker's Premium Unsweetened Baking Chocolate to replicate the traditional flavor and texture.
- Store the cake covered at room temperature for up to 3-4 days to maintain freshness.
- For longer storage, wrap tightly in plastic and foil and freeze; thaw in the refrigerator overnight before serving.
- Carefully dissolve the sugar in the icing without boiling to avoid grainy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 366kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 132mg | 6% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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