Pat's Chocolate Layer Cake
Pat's Chocolate Layer Cake is an easy chocolate layer cake made with half & half cream.
Servings 12 slices
Cost 5
Ingredients
- 2 ¼ cups granulated sugar (440 grams)
- 2 cups flour (260 grams)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened baking cocoa (70 grams)
- 1 cup half & half (240 grams)
- 2 large eggs
- ½ cup vegetable oil (100 grams)
- 2 ½ teaspoons vanilla
- 1 cup hot coffee (230 grams)
Frosting
- 12 tablespoons of unsalted butter, softened (170 grams)
- 2 tablespoons of sour cream, room temperature (60 grams)
- 4 ½ cups confectioners’ sugar, sifted before using
- 1 cup natural style cocoa powder (70 grams)
- 1 pinch salt
- 2 teaspoons vanilla extract
- 6-8 tablespoons of 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.
Sour Cream Chocolate Frosting
- To make the frosting, beat the butter until light and creamy, then beat in the sour cream.
- Add about half of the sugar and beat until creamy. Beat in cocoa powder, salt and vanilla until it's as smooth as you can get it, scaping the side of the bowl. Gradually add remaining sugar and enough half & half to make the icing spreadable.
- Beat on medium, increasing speed gradually and adjusting liquid as needed, then beat on high until light and fluffy.