I felt like I needed to take a break from making cookies and realized that I don’t have a good chocolate cake recipe at hand. There are thousands of search results on the internet for chocolate cakes, but my colleague forwarded this Chocolate Layer Cake recipe to me, and naturally I wanted to try it out. This is a recipe that comes from Emily Luchetti, a two-time James Beard Award recipient.
The ingredients for this cake are nothing extraordinary. It’s neat that simple ingredients can turn into something so complex.
Two 9-inch pans were prepped with butter and cocoa powder.
I made a paste using the excess cocoa powder after coating the cake pans.
Next I creamed the butter and sugar together.
Then I added the eggs, one at a time.
The batter turned into a nice and light yellow color.
I then added the cocoa paste I made earlier.
Then came melted chocolate.
I mixed together some flour, baking soda, and salt, and added those dry ingredients along with milk.
I divided the batter into the two pans…I weighed to get them as even as possible. It would have been easier if my pans weighed the same.
Into the oven for 35 minutes, and these cakes were ready!
They turned out surprisingly flat! I was happy I didn’t have to trim any parts off.
I made the frosting by combining melted chocolate, cream, butter, and sugar.
I placed parchment paper under the cake, anticipating a mess being made from the frosting. Thanks for the tip, Dorie!
I don’t know what happened here, but when I put my top layer on, the cake was fine. A few minutes later, the cake started tilting and became a little lopsided. I tried hard to cover up that imperfection.
The cake turned out well, minus the lopsidedness. One of my friends said it looked “rustic.” I’ll accept that.
This was not a very sweet cake. It definitely has a more “mature” taste to it for that reason. The frosting was excellent!
Chocolate Layer Cake
For the Chocolate Cake:
Unsalted butter, for greasing
¾ cup cocoa powder, plus more for dusting
¾ cup water
4 ounces unsweetened chocolate, chopped or broken into 1-inch pieces
2 cups all-purpose flour, divided
1½ teaspoons baking soda
¼ teaspoon kosher salt
12 tablespoons (1½ sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 cup whole milk, divided
For the Chocolate Frosting:
10 ounces bittersweet chocolate, roughly chopped
1 cup heavy cream
⅔ cup granulated sugar
12 tablespoons (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
Recipe adapted from Emily Luchetti, Marlowe, Park Tavern and The Cavalier, San Francisco, CA