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Chocolate Layer
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Pat's Chocolate Layer Cake

Pat's Chocolate Layer Cake is an easy chocolate layer cake made with half & half cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 2 1/4 cups granulated sugar 440 grams
  • 2 cups flour lightly spooned and swept (260 grams)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened baking cocoa 70 grams
  • 1 cup half & half
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 1/2 teaspoons vanilla
  • 1 cup hot coffee

Frosting

  • 8 tablespoons of unsalted butter softened
  • 1 1/2 tablespoons of sour cream room temperature
  • 3 cups confectioners’ sugar sift or aerate before using
  • 3/4 cup natural style cocoa powder
  • 1 tiny pinch of salt
  • 1 teaspoon vanilla extract
  • 4 to 6 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.
  • 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.