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Mile-High Chocolate Cake

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Mile-High Chocolate Cake

Mile-High Chocolate Cake

amanda

Equipment

  • Stand Mixer with Paddle Attachment - Enables efficient mixing of ingredients and batter preparation.

  • Electric Hand Mixer - For manual operation, if you don't have a stand mixer available.

  • 8-Inch (20cm) Round Cake Pan - The primary vessel for baking the cake layers to perfection.

  • Oven Thermometer - Ensures accurate oven temperature for consistent baking results.

  • Digital Kitchen Scale - Allows precise measurement of ingredients, critical in baking.

  • Silicone Baking Mat - For evenly spreading cake batter and non-stick operation when using parchment paper.

  • Parchment Paper Sheets - Useful for lining the pan to prevent sticking and facilitate easy removal of the baked layers.

  • Cooling Rack - Essential for cooling the cake evenly after it's taken out of the oven, preserving its moisture and texture.

  • Fine-mesh Sieve - For sifting flour and other dry ingredients to remove lumps and aerate them.

  • Spatula with Precision Cut Edge (Offset or Bench Scraper) - Useful for spreading the cake layers' frostings evenly and cutting precise amounts of chocolate shavings.

  • Measuring Cup Set (Various Sizes) - A versatile toolset to accurately measure both liquid and dry ingredients in different volumes required by recipes.

Ingredients

  • 5 ounces fine-quality unsweetened chocolate, chopped

  • 2 1/4 sticks unsalted butter, softened

  • 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

  • 1/4 cup unsweetened cocoa powder (not Dutch-process)

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 4 large eggs, at room temperature 30 minutes

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 2 cups sour cream

  • 1 cup sugar

  • 6 tablespoons all-purpose flour

  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)

  • 1 1/2 cups whole milk

  • 4 ounces fine-quality unsweetened chocolate, finely chopped

  • 1 tablespoon pure vanilla extract

  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

  • Equipment: 2 (8- by 2-inch) round cake pans

Instructions

1

Instruction 1

Preheat oven to 350°F 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.
2

Instruction 2

Melt chocolate with butter, then cool.
3

Instruction 3

Sift together flour, cocoa powder, baking soda, baking powder, and salt.
4

Instruction 4

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 and rap pans several times on counter to eliminate air bubbles.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

Cut each cake 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 side of cake with remaining frosting.
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