Miss Izabella Ellinas
American Chocolate Cake
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey.
The secret is unsweetened chocolate in the butter, which lends the cake a rich, deep chocolate flavour.
* I did not create this recipe, i founded it online years ago and i use it since then!
Preheat the oven to 180°
Butter and flour around the cake pan.
In a medium bowl, sift together the flour, baking powder, baking soda and salt and set aside.
Then combine the sugar with 2 cups of water.
Later, boil over high heat and stir until the sugar dissolves and then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed until combined.
Add the dry ingredients all at once and beat at medium speed until smooth.
Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
Set one cake, right-side up, on a serving platter. Using a spatula, spread one-third of the Chocolate Frosting evenly over the cake.
Top with the second cake and frost the top and sides with the remaining frosting.
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 ⅓ cups heavy cream
1 ½ cups sugar
6 ounces unsweetened chocolate (chopped)
1 stick plus 2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract