Mile-high Chocolate Cake Recipe

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Mile-high Chocolate Cake
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Ingredients
20
Count
Nutrition
2164
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Make cake:
  2. Preheat oven to 350°F 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.
  3. Melt chocolate with butter, then cool.
  4. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  5. 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 and rap pans several times on counter to eliminate air bubbles.
  6. 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.
  7. 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.
  8. Make frosting and assemble cake:
  9. 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.
  10. 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.
  11. Cut each cake 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 side of cake with remaining frosting.
  12. Notes:
  13. • Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
  14. • Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
  15. • Cake can be frosted 1 day ahead and chilled, covered.
  16. Take care in slicing. Use a really long knife.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2163.95 Kcal (9060 kJ)
Calories from fat 1958.28 Kcal
% Daily Value*
Total Fat 217.59g 335%
Cholesterol 609.09mg 203%
Sodium 407.12mg 17%
Potassium 599.12mg 13%
Total Carbs 62.52g 21%
Sugars 45.95g 184%
Dietary Fiber 5.44g 22%
Protein 10.94g 22%
Vitamin C 0.4mg 1%
Vitamin A 2.5mg 83%
Iron 2.1mg 11%
Calcium 211.7mg 21%
Amount Per 100 g
Calories 525.86 Kcal (2202 kJ)
Calories from fat 475.88 Kcal
% Daily Value*
Total Fat 52.88g 335%
Cholesterol 148.01mg 203%
Sodium 98.93mg 17%
Potassium 145.59mg 13%
Total Carbs 15.19g 21%
Sugars 11.17g 184%
Dietary Fiber 1.32g 22%
Protein 2.66g 22%
Vitamin C 0.1mg 1%
Vitamin A 0.6mg 83%
Iron 0.5mg 11%
Calcium 51.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 60.6
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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