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Very Moist Chocolate Layer Cake

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

This opulent chocolate cake offers a velvety crumb, a rich chocolate taste, and a creamy icing. It's a foolproof recipe for birthdays, celebrations, or just having on hand for when a craving for cake arises.

List of Ingredients

For the cake:
◦  1 cup milk
◦  4 ounces unsweetened chocolate, finely chopped
◦  1 cup vegetable shortening, plus more for greasing pans
◦  2 cups flour, plus more for dusting pans
◦  ½ teaspoon kosher salt
◦  1 teaspoon baking soda
◦  1 cup packed dark brown sugar
◦  1 cup granulated sugar
◦  3 large eggs
◦  1 teaspoon vanilla extract

For the icing:
◦  2 ounces unsweetened chocolate, finely chopped
◦  2 cups sugar
◦  ½ cup milk
◦  ¼ cup light corn syrup
◦  8 tablespoons unsalted butter
◦  ¼ teaspoon kosher salt
◦  1 teaspoon vanilla extract


Recipe

Make the cake:
Bring milk to a boil in a 1-quart saucepan. Remove from heat, add chocolate, and cover; set aside for 5 minutes. Stir until smooth.

Heat oven to 350° F. Grease and flour three 9-inch cake pans; set aside. Whisk together flour and salt in large bowl; set aside. Dissolve baking soda in â…“ cup hot water; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour mixture in three batches alternately with chocolate mixture in two batches, beginning and ending with flour mixture and beating until smooth. Beat in soda water and vanilla. Divide batter evenly among pans and smooth tops. Bake until a toothpick inserted into middle of each cake comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

Make the icing:
Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220° F.

Pour icing into a mixing bowl; beat with a hand mixer on medium speed until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place one cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with another ½ cup icing. Cover with third cake, and spread icing over top and sides of cakes. Let cool to set before serving.


Serves 10