Rectangular Chocolate Layer Cake
A chocolate layer cake filled with chocolate flavored cream cheese filling. For a larger cake, double the recipe and bake in two 9x13 inch pans.
Servings 8
Ingredients
- 1/2 cup plus 2 tablespoons 50 grams unsweetened natural cocoa powder
- 3/4 cup boiling water
- 1/4 cup plus 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups 190 grams flour
- A teaspoon baking soda 5 grams
- 3/8 teaspoon salt
- 1 1/2 sticks or 3/4 cup 170 grams unsalted butter, softened
- 3/4 cup 180 grams dark brown sugar
- 3/4 cup 150 grams granulated sugar
- 3 large eggs
Frosting
- 4 oz 115 grams unsweetened chocolate, chopped
- 3/4 cup 170 grams unsalted butter
- 1 cup 175 grams whipped cream cheese
- 1 teaspoon vanilla
- 2 1/2 cups 300 gramsconfectioners’ sugar
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan and line with parchment paper or wax paper**. Grease the paper and dust with flour or cocoa powder.
- Whisk the cocoa powder and boiling water in a bowl until smooth and glossy, then whisk in the milk and vanilla.
- In another bowl, whisk the flour with the baking soda and 3/8 teaspoon salt.
- In a large mixing bowl, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating for 30 seconds after each egg is added. Continue beating and scraping bowl for about 3 more minutes or until light and creamy.
- On low speed or by hand using a heavy duty scraper, beat in the flour mixture and cocoa mixture alternately.
- Pour batter into the pan and smooth the top. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes.
- Let rest on a cooling rack for 2 minutes, then turn onto a rack to cool completely before frosting.
- Frosting: Melt the chocolate in a microwave on high power, stirring every 30 seconds. Let it cool. Meanwhile, mix the butter with the whipped cream cheese. Add the melted chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar. Beat until light and fluffy.
- Divide the cake. Spread frosting on top of one square and stack the second layer on top. Frost the entire cake.
Notes
I use parchment paper for most baked goods, but lately I've been using wax paper for cakes. It does smoke a little, but it's less expensive and easier to work with. The key is to use it only underneath batters and have as little exposed wax paper as possible.
