Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mile high chocolate cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Line bottom of each pan with parchment paper round; butter parchment. Mile-High Chocolate Cake recipe: Try this Mile-High Chocolate Cake recipe, or contribute your own. Beat in vanilla and cocoa mixture.
Mile high chocolate cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Mile high chocolate cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have mile high chocolate cake using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mile high chocolate cake:
- Make ready 5 ounces fine-quality unsweetened chocolate, chopped
- Take 2 1/4 sticks unsalted butter, softened
- Make ready 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- Get 1/4 cup unsweetened cocoa powder (not Dutch-process)
- Prepare 2 teaspoons baking soda
- Get 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Prepare 4 large eggs, at room temperature (30 minutes)
- Prepare 1 cup granulated sugar
- Prepare 1 cup packed light brown sugar
- Take 1 1/2 teaspoons pure vanilla extract
- Take 2 cups sour cream
- Get For frosting:
- Prepare 1 cup sugar
- Take 6 tablespoons all-purpose flour
- Make ready 6 tablespoons unsweetened cocoa powder (not Dutch-process)
- Prepare 1 1/2 cups whole milk
- Prepare 4 ounces fine-quality unsweetened chocolate, finely chopped
- Get 1 tablespoon pure vanilla extract
- Make ready 6 sticks (1 1/2 pound) unsalted butter, at room temperature
- Make ready Equipment: 2 (8 by 2-inch) round cake pans
Nutritional Information, Diet Info and Calories in Mile High Chocolate Cake from Carrows. See great recipes for Mile high chocolate cake, Mile High Shredded Beef too! Double stacked German chocolate cake, torted and filled with coconut, crushed pecans and sweet cream. Frosted with milk chocolate buttercream frosting and topped with coconut, crushed pecans and sweet cream.
Instructions to make Mile high chocolate cake:
- Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles.
- Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
- Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
- Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
- Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
- Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting.
- Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!
Four split layers of our rich chocolate cake, filled with a smooth milk chocolate mousse, finished in chocolate ganache and covered in dark chocolate To the ultimate chocolate lover - We've baked your dream cake! Our pick for Cake Of The Year is four split layers of rich chocolate cake, filled with. This chocolate cake recipe comes together so quickly, and is incredibly moist! I love to add espresso to my chocolate cake recipes!! It pairs so well with the cocoa powder, and really elevates the Sadly I haven't tested this recipe at high altitude! but King Arthur has a great article on adjustments that can.
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