STREAMING NOW: The Layover

Versatile Chocolate Cake - Everyday Food

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from this month's Everyday Food magazine (May 2009). I am posting it so that I don't lose it! There are three variations - Lemon, Chocolate, and Vanilla. You can also search for Whipped Frosting - Everyday Food to find the frosting that compliments these cakes. Enjoy!”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Butter and flour two 8x2 inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar untill light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just untill combined.
  3. Divide batter betweenpans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchmen paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cak. Frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: