Classic Chocolate Layer Cake
Classic Chocolate Layer Cake
The classic chocolate cake - good for birthdays and just about any celebration you can think of.
Servings
12
Ingredients
- 4 ounce unsweetened chocolate, coarsely chopped
- 2/3 cup water
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup buttery spread, such as country crock® spread
- 1 2/3 cup sugar
- 3/4 cup sour cream
- 3 eggs
- 1 1/2 cup heavy cream or whipping cream
- 1 package (12 oz.) semi-sweet chocolate chips
Directions
- Preheat oven to 325 degrees F. Grease and flour bottoms of two 9-inch round cake pans; set aside. Microwave chocolate and water in medium microwave-safe bowl at HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Set aside to cool slightly.
- Combine flour, cocoa powder and baking soda in medium bowl; set aside. Beat Country Crock® Spread with sugar in large bowl with electric mixer 1 minute. Beat in sour cream until light and creamy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.
- Bake 30 to 35 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
- While cake bakes, make the frosting. Microwave the cream in medium microwave-safe bowl until simmering. Add chips; let stand 5 minutes then stir until smooth. Let stand at room temperature until cool.
- Beat frosting in large bowl with electric mixer until thickened. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake.