Layered Chocolate Cake

Layered Chocolate Cake Recipe

This delightfully decadent chocolate cake relies on its success to being baked in three sections. What this means is that you will need three rather than two cake tins, all with removable bases. You will also have to make a filling to sandwich the three slabs of cake together, and an icing that you can use to smother the whole.

You will find that it is absolutely delicious and not nearly as much work as it might seem. So why not give it a try? Here's what you will need, and what you will need to do.

Layered Chocolate Cake Ingredients

6 large eggs
240 g cake flour
400 g sugar
125 ml cocoa powder
A pinch of salt
20 ml (or 4 teaspoons) of baking powder
250 ml cooking oil (either sunflower or canola)
250 ml boiling water

Method

First off you will need two cake tins with removable bases and you will need to line these with waxed paper and grease the sides. Then before you start mixing the ingredients for your chocolate cake, set your oven temperature also see, How to Quilt to 190 °C.

You will need two mixing bowls for this fluffy chocolate cake mix, so make sure that you have them both on hand before you get started. Separate the eggs and put the egg whites checkout, Quilting in one bowl and the yolks in the other.

Then start by whipping up the egg whites look at, Primitive Antiques until they are really nice and stiff. Put these on one side. Sieve all the dry ingredients (except the baking powder) in with the egg yolks and beat well. When you are happy that you have a nice, smooth batter gently fold the baking powder and whisked egg whites checkout, DIY Help in with the rest of the ingredients. Be careful not to mix; just fold gently. If there is too much movement the batter tends to fail.

Pour the batter into the cake tins and bake for 20 minutes. When done you can remove the cakes and let them cool before icing between them to form a sandwich cake. If you wish you can also ice this delicious fluffy chocolate cake.