Recipe of Any-night-of-the-week Mile high chocolate cake

Mile high chocolate cake. At low speed, mix in melted chocolate until incorporated, then. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess.

Mile high chocolate cake Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy; add eggs, one at a time, beating well after each addition. I would recommend this cake to everyone, and it makes plenty to share with your neighbors, too. Get the recipe: Martha Stewart's Mile High Salted-Caramel Chocolate Cake.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, mile high chocolate cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mile high chocolate cake is one of the most well liked of current trending meals on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Mile high chocolate cake is something that I have loved my whole life. They're fine and they look wonderful.

At low speed, mix in melted chocolate until incorporated, then. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess.

To get started with this recipe, we have to first prepare a few components. You can cook mile high chocolate cake using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mile high chocolate cake:

Take 5 ounces of fine-quality unsweetened chocolate, chopped.
Make ready 2 1/4 sticks of unsalted butter, softened.
Prepare 2 3/4 cups of sifted cake flour (not self-rising; sift before measuring).
Prepare 1/4 cup of unsweetened cocoa powder (not Dutch-process).
Get 2 teaspoons of baking soda.
Prepare 1 teaspoon of baking powder.
Prepare 1/2 teaspoon of salt.
Prepare 4 of large eggs, at room temperature (30 minutes).
Get 1 cup of granulated sugar.
Make ready 1 cup of packed light brown sugar.
Prepare 1 1/2 teaspoons of pure vanilla extract.
Take 2 cups of sour cream.
Take of For frosting:.
Get 1 cup of sugar.
Get 6 tablespoons of all-purpose flour.
Make ready 6 tablespoons of unsweetened cocoa powder (not Dutch-process).
Make ready 1 1/2 cups of whole milk.
Prepare 4 ounces of fine-quality unsweetened chocolate, finely chopped.
Get 1 tablespoon of pure vanilla extract.
Get 6 sticks (1 1/2 pound) of unsalted butter, at room temperature.
Get of Equipment: 2 (8 by 2-inch) round cake pans.

Featuring moist chocolate cake layers, a fresh cherry filling, and a light whipped cream frosting, my mile-high Black Forest cake is a total showstopper! Make it even more stunning by garnishing with mini chocolate chips, chocolate shavings, and fresh cherries on top. Beautiful, delicious, and surprisingly easy, this cake is sure to be the star. round cake pans. Remove from pans; cool completely on racks.

Steps to make Mile high chocolate cake:

Make cake: Preheat oven to 350 degrees 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. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt..
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 several times on counter to eliminate air bubbles..
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..
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..
Make frosting and assemble cake: 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..
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..
Cut each cake layer 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 sides of cake with remaining frosting..
Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!.

To assemble cake, place one cake layer on serving plate. Top with second cake layer and spread a layer of frosting. Beat on low speed until just combined. This cake is the thoughtful gift idea that's perfect for family, friends. This spot may be known for its seafood, but it's the Mile High Chocolate Cake that has Tia Mowry hooked. "I cannot imagine a dish with more chocolate," she says of the three-layer cake.

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