Delicious Chocolate Cake
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, classic chocolate layer cake featuring a tender crumb and deep flavor from melted unsweetened chocolate. Made with buttermilk and finished with a light, fluffy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 10 mins | 1 2-layer 9-inch cake |
🔪 Key Equipment
- Two 9-inch round cake pans
- Large bowl
- Sifter
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 cups | All-Purpose Flour | Sifted |
| 1 teaspoon | Baking Soda | None |
| 1/2 teaspoon | Salt | None |
| 1 cup | Butter | Softened |
| 2 cups | Sugar | None |
| 5 | Eggs | Large, well beaten |
| 3 ounces | Unsweetened Chocolate | Melted and cooled |
| 1 cup | Sour Milk or Buttermilk | None |
| 2 teaspoons | Vanilla Extract | None |
Instructions
Step 1: Prep and Sift Dry Ingredients
- Preheat your oven to 350°F. Grease and flour two 9-inch round layer cake pans.
- Sift the 2 1/2 cups all-purpose flour once, then measure. Add the 1 teaspoon baking soda and 1/2 teaspoon salt to the measured flour, and sift the entire mixture together three more times. Set aside.
Step 2: Make the Batter
- In a large bowl, cream the 1 cup butter. Gradually add the 2 cups sugar and continue beating until the mixture is light and fluffy.
- Add the 5 eggs to the creamed mixture and beat well.
- Blend in the 3 ounces unsweetened chocolate (melted and slightly cooled).
- Add the flour mixture in parts, alternating with the 1 cup sour milk or buttermilk. Beat after each addition until the batter is smooth.
- Stir in the 2 teaspoons vanilla extract.
Step 3: Bake and Cool
- 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 and the cake springs back lightly.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to 2 months.
Original Recipe Scan
