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Mile-High Chocolate Cake

Mile-High Chocolate Cake recipe image
This classic Mile-High Chocolate Cake is the ultimate showstopper for birthdays, holidays, or any celebration calling for pure indulgence. The recipe features three incredibly moist layers of deep chocolate cake, made rich with cocoa and buttermilk. Between each layer and covering the exterior is a velvety, smooth cocoa butter frosting that melts in your mouth. The combination of the tender crumb and the sweet, creamy filling creates a perfect balance of texture and flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1145
Dietary: Vegetarian
Description
This classic Mile-High Chocolate Cake is the ultimate showstopper for birthdays, holidays, or any celebration calling for pure indulgence. The recipe features three incredibly moist layers of deep chocolate cake, made rich with cocoa and buttermilk. Between each layer and covering the exterior is a velvety, smooth cocoa butter frosting that melts in your mouth. The combination of the tender crumb and the sweet, creamy filling creates a perfect balance of texture and flavor.
Ingredients
  • baking cocoa
  • hot water
  • baking soda
  • vegetable shortening
  • sugar
  • eggs
  • vanilla extract
  • unbleached flour, sifted
  • buttermilk
  • butter or regular margarine
  • baking chocolate
  • confectioners' sugar, sifted
  • egg white
  • vanilla extract
  • lemon juice
  • milk
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with wax paper.
  2. 2
    In a small bowl, combine the baking cocoa, hot water, and baking soda. Stir well and let stand while mixing other ingredients.
  3. 3
    In a large mixing bowl, cream the vegetable shortening and sugar using an electric mixer on medium speed until light and fluffy.
  4. 4
    Add the eggs one at a time, beating well after each addition.
  5. 5
    Beat in the vanilla extract and the prepared cocoa mixture.
  6. 6
    Add the sifted unbleached flour alternately with the buttermilk to the creamed mixture, beating well after each addition.
  7. 7
    Divide batter evenly among the three prepared cake pans.
  8. 8
    Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  9. 9
    Cool cakes in pans on wire racks for 10 minutes.
  10. 10
    Remove cakes from pans and cool completely on wire racks before frosting.
  11. 11
    To make the frosting, combine the butter and baking chocolate in the top of a double boiler.
  12. 12
    Place over hot water and stir until melted. Remove from heat and cool to room temperature.
  13. 13
    Sift the confectioners' sugar into a large mixing bowl.
  14. 14
    Make a well in the center of the sugar and add the egg white, vanilla extract, and lemon juice.
  15. 15
    Pour in the cooled chocolate mixture.
  16. 16
    Blend until smooth using an electric mixer on medium speed.
  17. 17
    Add the milk, one tablespoon at a time, to achieve a spreading consistency.
  18. 18
    Place one cake layer on a serving plate. Spread with a thin layer of frosting.
  19. 19
    Top with the second cake layer and spread with another layer of frosting.
  20. 20
    Top with the third cake layer. Frost the top and sides of the cake with the remaining frosting.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1145kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 7g35%
Cholesterol 1mg1%
Sodium 4551mg190%
Total Carbohydrate 247g83%
Sugars 238g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mile-high-chocolate-cake/