Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mile high chocolate cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Mile high chocolate cake is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Mile high chocolate cake is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mile high chocolate cake using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mile high chocolate cake:
- Make ready fine-quality unsweetened chocolate, chopped
- Take unsalted butter, softened
- Prepare sifted cake flour (not self-rising; sift before measuring)
- Get unsweetened cocoa powder (not Dutch-process)
- Prepare baking soda
- Prepare baking powder
- Prepare salt
- Prepare large eggs, at room temperature (30 minutes)
- Take granulated sugar
- Get packed light brown sugar
- Prepare pure vanilla extract
- Get sour cream
- Get For frosting:
- Take sugar
- Prepare all-purpose flour
- Take unsweetened cocoa powder (not Dutch-process)
- Prepare whole milk
- Take fine-quality unsweetened chocolate, finely chopped
- Take pure vanilla extract
- Take unsalted butter, at room temperature
- Get Equipment: 2 (8 by 2-inch) round cake pans
Invert cakes and repeat process with the rest of the cake batter. Buckle your seatbelts… because the mother of all chocolate cakes has landed! Send your taste buds soaring with our new Mile High Chocolate Salted Caramel Cake. What's more exciting than surprising your Valentine with a sparkly Tiffany ring or a shiny new Rolex watch?
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!
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