A rich, classic chocolate layer cake made with buttermilk or sour milk for a tender crumb and melted unsweetened chocolate for deep flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 1/2 cups | All-Purpose Flour |
| 1 teaspoon | Baking Soda |
| 1/2 teaspoon | Salt |
| 1 cup | Butter, softened |
| 2 cups | Sugar |
| 5 | Eggs, well beaten |
| 3 ounces (3 squares) | Unsweetened Chocolate, melted and cooled |
| 1 cup | Sour Milk or Buttermilk |
| 2 teaspoons | Vanilla Extract |
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round layer cake pans.
- Sift the flour once, then measure it. Add the baking soda and salt to the measured flour, and sift the entire mixture together three more times. Set aside.
- In a large bowl, cream the softened butter. Gradually add the sugar and continue beating until the mixture is light and fluffy.
- Add the well-beaten eggs to the creamed mixture and beat well.
- Blend in the melted (and slightly cooled) unsweetened chocolate.
- Add the flour mixture in parts, alternating with the sour milk or buttermilk. Beat after each addition until the batter is smooth.
- Stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Note
The recipe suggests you can “cut recipe in half for small cake pans.” The pan size is listed as “two greased layer pans 9x9x1 inches,” which most likely refers to two 9-inch round layer pans.
