Pat's Chocolate Layer Cake is an easy chocolate layer cake made with half & half cream.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
2 ¼cupsgranulated sugar440 grams
2cupsflourlightly spooned and swept (260 grams)
1 ½teaspoonsbaking soda
1 ½teaspoonsbaking powder
1teaspoonsalt
1cupunsweetened baking cocoa70 grams
1cuphalf & half
2large eggs
½cupvegetable oil
2 ½teaspoonsvanilla
1cuphot coffee
Frosting
8tablespoonsof unsalted buttersoftened
1 ½tablespoonsof sour creamroom temperature
3cupsconfectioners’ sugarsift or aerate before using
¾cupnatural style cocoa powder
1tiny pinch of salt
1teaspoonvanilla extract
4 to 6tablespoonsof half & half
Instructions
Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans.
In a large mixing bowl, stir or sift together the sugar, flour, baking soda & baking powder, salt and cocoa powder.
Stir in half & half, eggs, oil and vanilla until very well mixed (I do this with a heavy duty spatula scraper), then stir in coffee. Batter will be wet and soupy looking.
Pour into pans and bake for 35 minutes or until cakes test done. Let cool on rack for 10 minutes, then flip from pan and cool completely before frosting.
To make the frosting, beat the softened butter and about half of the sugar until creamy. Beat in sour cream and cocoa powder until smooth. Gradually add remaining sugar and enough half & half to make the icing spreadable.