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Mile-High Chocolate Layer Cake

Source: Casual Cuisines of the World - Diner
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Rating: 3   Reviews: 7 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours 5 Minutes
  Makes one 3-layer, 9-inch cake; serves 10
With a typically American love of exaggeration, any multilayered cake might be dubbed "mile-high." But watch the expressions when this towering cake is presented, and the name will seem perfectly fitting. Rich and crumbly on the inside and covered with dense frosting, it's a chocolate lover's delight.
RECIPE INGREDIENTS
For Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons baking powder
4 oz unsweetened chocolate, coarsely chopped
3/4 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup milk
For Frosting:
2 cups heavy cream
15 oz semisweet chocolate, coarsely chopped
1/3 cup unsalted butter, at room temperature
1 1/2 tablespoons vanilla extract
Mile-High Chocolate Layer Cake Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 350 degrees. Butter three 9-inch cake pans.


FOR CAKE: In a bowl, mix together the flour, baking soda, salt and baking powder. Set aside. In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate, stirring until smooth. Remove from the heat and let cool to room temperature.


In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk and beginning and ending with the flour.


Divide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.


FOR FROSTING: In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in the refrigerator and stir every 15 minutes. The frosting will begin to set after about 50 minutes and will be quite thick. Check every 5 minutes near this point for a spreadable consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.)


TO ASSEMBLE: Place 1 cake layer, flat side up, on a 12-inch cake plate. Spread the top with one-fourth of the frosting. Place the second cake layer, flat side up, on top of the first, and flatten gently with your hand. Spread the top of the second layer with one-third of the remaining frosting. Place the third layer, flat side up, on top and again flatten gently. Frost the top and sides of the cake quickly, using all of the remaining frosting. Using a flat-edged knife or icing spatula, make quick movements to create swirls on the top and sides of the cake. Let stand for about 1 hour to set the frosting, then serve at room temperature.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 3-layer, 9-inch cake; serves 10
Calories: 807
Fat. Total: 45g
Fiber: 5g
Carbohydrates, Total: 96g
Sodium: 505mg
% Cal. from Fat: 50%
Cholesterol: 149mg
Protein: 10g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Danley Reviewed: 12/19/2010
Very very very very very good...
I found this recipe on this site about 9 years ago and made it several times. A couple of years went by and I forgot how to make I came back to the site, but I couldn't find the recipe. Now, it's back (since 2008), and I am very very happy to have the recipe again. It is an absolutely wonderful cake. The batter is thick, so I add chocolate chips to it and they don't sink to the bottom. I also put choc chips on top of the icing on top and reice on top of the chips. Absolutely wonderful!
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