Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, mile high chocolate cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Mile high chocolate cake is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mile high chocolate cake is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook mile high chocolate cake using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mile high chocolate cake:
- Get fine-quality unsweetened chocolate, chopped
- Take unsalted butter, softened
- Make ready sifted cake flour (not self-rising; sift before measuring)
- Get unsweetened cocoa powder (not Dutch-process)
- Take baking soda
- Make ready baking powder
- Get salt
- Make ready large eggs, at room temperature (30 minutes)
- Prepare granulated sugar
- Take packed light brown sugar
- Prepare pure vanilla extract
- Make ready sour cream
- Get For frosting:
- Prepare sugar
- Take all-purpose flour
- Get unsweetened cocoa powder (not Dutch-process)
- Make ready whole milk
- Get fine-quality unsweetened chocolate, finely chopped
- Take pure vanilla extract
- Prepare unsalted butter, at room temperature
- Get Equipment: 2 (8 by 2-inch) round cake pans
Invert cakes and repeat process with the rest of the cake batter. Buckle your seatbelts… because the mother of all chocolate cakes has landed! Send your taste buds soaring with our new Mile High Chocolate Salted Caramel Cake. What's more exciting than surprising your Valentine with a sparkly Tiffany ring or a shiny new Rolex watch?
Instructions 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!
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