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Chocolate Layer Cake Mix

Source of Recipe

"The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"This chocolate cake mix is the ideal present for someone accustomed to using store-bought mixes to satisfy their dessert cravings. The method is much the same, but the flavor difference by using fresh ingredients won't escape their notice. We whipped up the shelf-stable mix using all-purpose flour, sugar, Dutch-processed cocoa powder (cocoa powder that's treated with alkali to darken its color and mellow its more astringent notes), salt, and baking powder and soda for leavening. When we were ready to bake, we simply stirred in the wet ingredients (milk, oil, and eggs), divided the batter between two cake pans, and popped both into the oven. If giving this mix as a gift, be sure to include instructions for baking the cake. Before measuring out the dry cake mix to make the cake, give the mixture a whisk inside the container to ensure that the ingredients are evenly distributed. For a playful touch, you can decorate the assembled cake with sprinkles."

List of Ingredients

Chocolate Layer Cake Mix:
â—¦ 4 ½ cups all-purpose flour
â—¦ 4 ½ cups sugar
â—¦ 3 cups Dutch-processed cocoa powder
â—¦ 1 ½ teaspoons table salt
â—¦ 1 tablespoon baking powder
â—¦ 1 ½ teaspoons baking soda

Cake:
â—¦ 1 ½ cups milk
â—¦ ¾ cup vegetable oil
â—¦ 2 large eggs
â—¦ 3 ¼ cups Chocolate Layer Cake Mix
â—¦ 5 cups store-bought vanilla frosting


Recipe

For the Chocolate Layer Cake Mix: In extra-large bowl, whisk flour, sugar, cocoa, and salt until well combined. Set fine-mesh strainer over bowl. Add baking powder and baking soda to fine-mesh strainer and tap side of strainer to sift mixture into bowl. Whisk until very well combined, about 1 minute. Transfer cake mix to large airtight storage container. (Cake mix can be stored at room temperature for at least 2 months.)

To make one 9-inch layer cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans and line with parchment paper. In large bowl, whisk milk, oil, and eggs until combined. Add cake mix and stir until just combined and no dry mix is visible. Divide batter evenly between prepared cake pans and smooth tops. Bake until toothpick inserted in center of each cake comes out clean, 34 to 36 minutes. Place cake pans on cooling rack and let cakes cool completely in pans, about 1 hour.

Run butter knife around edge of cakes to loosen them from pans. Remove cakes from pans and discard parchment. Place one cake layer on serving platter or cake stand. Spread 1 cup frosting over top of cake. Top with second cake layer and press down gently to set. Spread remaining 4 cups frosting evenly over top and sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Serve.

Makes 64 ounces mix, enough for 3 layer cakes