Cakes/ Dessert

MOIST CHOCOLATE CAKE LAYERS

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Ingredients

  • Makes three 8-inch cake layers
  • The dry ingredients:
  • 2 and 1/2 cups all purpose flour
  • 1 and 1/2 cups Dutch processed cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • ​The wet ingredients:
  • ​3 ounces semi sweet chocolate, chopped
  • 1 and 1/2 cups prepared hot coffee
  • 3/4 cup olive oil (or any flavorless vegetable oil)
  • 1 cup yogurt
  • 1/2 cup milk or heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • 3 cups granulated sugar
  • 3 large eggs

Instructions

1

Preheat the oven to 325 degrees Fahrenheit, 160 degrees Celsius.

2

​Prepare three 8 inch round baking pans by brushing them with oil and lining the bottom with parchment paper.

3

​Place the chopped chocolate in a large mixing bowl and pour the hot coffee over it. Whisk until melted and incorporated.

4

Add the olive oil, yogurt, heavy whipping cream, and vanilla extract. Whisk well to combine.

5

Combine all of the dry ingredients in a separate bowl and either whisk them together or sift.

6

​Beat the eggs and sugar together until pale and thick.

7

​Add the chocolate, oil mixture to the eggs and beat until combined.

8

Slowly add the flour mixture in a few batches, mixing until just incorporated.

9

​Finish it off with a spatula to prevent over mixing. This will ensure a light and moist cake. Mixing the flour too much will create a bread like cake that will be tough.

10

Distribute the batter evenly into the three prepared cake pans.

11

​Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs. Be careful to not overbake. The cakes will continue to cook a bit more while cooling.

12

Set the cakes aside to cool completely in their pans.

13

Run a knife or spatula around the cake to release them from the pan.

14

​Double wrap them in plastic wrap and store in the freezer up to a month.

15

Enjoy!

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