Chocolate Layer Cake is the kind of dessert that makes any day feel special without requiring professional skills. The cake itself combines melted chocolate and brown sugar for deep flavor, while the batter stays moist thanks to butter and milk. What sets this version apart is the icing, which blends melted chocolate with both cream and sour cream.
That combination gives you a frosting that spreads beautifully and tastes balanced, not too sweet. The whole process takes a few steps, but none of them are complicated. You end up with two golden brown layers that smell like a chocolate shop and a glossy icing that holds swirls well.
About the Recipe
This recipe works because it builds flavor in layers, literally and figuratively. Melting the chocolate with brown sugar and milk creates a syrup that blends smoothly into the batter, so you get chocolate in every crumb rather than just cocoa powder. The cake structure stays light because you cream the butter and sugar properly, then fold in the flour gently.
Meanwhile, the icing brings a slight tang from sour cream, which keeps it from feeling heavy or cloying. I appreciate how the recipe breaks down each step clearly, so you know exactly when to mix, when to fold, and when to stop. It feels approachable even if you have never baked a layer cake before.
Why you will love this recipe
The texture of this cake strikes a nice balance between tender and sturdy. It holds together when you slice it, but it does not feel dry or dense. The icing spreads without tearing the cake surface, and it sets just enough to keep its shape without becoming stiff. You can make the cake layers a day ahead and store them wrapped in the refrigerator, which actually makes assembly easier because cold cake crumbs less.
I often bake the layers in the evening and frost the next morning when I have better light and more patience. The flavor improves after a few hours in the fridge, as the icing soaks slightly into the cake edges. You also get a proper chocolate hit without needing exotic ingredients or tempering skills.
Chocolate Layer Cake
Cooking Tips
Use room temperature butter and eggs so they blend smoothly without curdling. When you melt the chocolate with brown sugar and milk, stir constantly over low heat to prevent scorching. Fold the flour mixture gently to avoid overdeveloping gluten, which can make the cake tough. Check doneness at thirty minutes by inserting a skewer into the center.
It should come out with just a few moist crumbs. Let the cakes cool in the tins for exactly ten minutes before turning them out, as they firm up during that time and release more cleanly.
Serving and Storing Suggestions
This recipe makes one two layer cake that serves about ten to twelve people, depending on how generous your slices are. Total prep and baking time runs around ninety minutes, plus cooling and icing. Serve the cake at cool room temperature so the icing stays soft and the flavors come through clearly. Store leftovers covered in the refrigerator for up to four days.
The cake stays moist because the icing seals the surface. Bring slices to room temperature for about twenty minutes before serving for the best texture.
Similar Recipes
- Black Forest Cake
- Devil’s Food Cake
- Red Velvet Layer Cake
- German Chocolate Cake
- Classic Yellow Cake with Chocolate Frosting
Nutrient Benefits
Chocolate provides antioxidants and small amounts of iron and magnesium. Eggs contribute protein and essential amino acids, while milk adds calcium and vitamin D. Butter supplies fat soluble vitamins like A and E. Brown sugar retains trace minerals such as potassium and calcium that refined sugar loses during processing.
This cake is a treat, not a health food, but the ingredients do offer some nutritional value alongside the indulgence. Portion control matters more than any single ingredient when you enjoy dessert.
Chocolate Layer Cake
Ingredients
- 200 gms Plain Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 115 gms Cooking Chocolate (chopped)
- 200 gms Brown Sugar
- 275 ml Milk
- 140 gms Butter (at room temperature)
- 260 gms Fine Sugar
- 3 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla Essence
For the chocolate icing:
- 225 gms Cooking Chocolate (chopped)
- 175 ml Cream
- 175 ml Sour Cream
- 1/2 tsp Salt
Instructions
- Sift together flour, baking soda, and salt.
- Melt chocolate with brown sugar and one-third of the milk. Set aside.
- Cream butter and refined sugar until fluffy. Add eggs, yolk, and vanilla. Alternately fold in sifted flour and remaining milk. Mix in melted chocolate.
- Divide batter into two greased, lined cake tins. Bake at 180C/350F for 35 minutes.
- Cool the cakes for 10 minutes, then transfer them to wire racks to cool completely.
- Melt the chocolate in a small bowl set in a pan of simmering water. Remove the bowl from the stove and beat in the cream, sour cream, and salt. Let it cool slightly.
- Cover one cake on a plate with half the chocolate icing. Place the second cake on it and spread the remaining icing on the sides. Make chocolate swirls for a decorative finish.
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Frequently Asked Questions
Can I use regular cocoa powder instead of cooking chocolate?
Cooking chocolate gives a smoother texture and richer flavor because it contains cocoa butter. If you substitute cocoa powder, use seventy grams and add an extra thirty grams of butter to compensate for the missing fat.
Why does the recipe call for both brown sugar and fine sugar?
Brown sugar adds moisture and a slight molasses note to the melted chocolate mixture. Fine sugar creams more easily with butter, creating air pockets that make the cake light. Each type serves a different purpose in the recipe.
How do I know when the cakes are fully cooled before icing?
Touch the top gently with your palm. If it feels completely cool and no warmth radiates through, the cakes are ready. This usually takes about an hour on a wire rack. Warm cake will melt the icing and cause it to slide off.
Can I freeze the baked layers?
Yes, wrap each cooled layer tightly in plastic wrap, then in foil. Freeze for up to three months. Thaw in the refrigerator overnight before icing. This method actually works well because the layers stay moist and the flavors deepen.
What can I use instead of sour cream in the icing?
Greek yogurt makes a good substitute with a similar tang and thick texture. Use the same amount and stir it in gently so the icing does not become too loose.
2 comments
qh itz a rely good 2 hve this recipis…!!!!!!
niceeeeeee