There is no question why chocolate cake is one of the most popular cakes today… it is because it is so devilishly tasty!



Everyone can use a lovely old-fashioned chocolate layer cake to brighten their day or fill up their stomach and so can you. So head to the store or even to your well stocked pantry and get baking today!

INGREDIENTS:

1 1/4 cup unbleached all-purpose flour

12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool

1 1/4 cups sugar

2 large eggs at room temperature

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa, sifted

2 teaspoons instant espresso

1 cup and 2 tablespoons milk

2 teaspoons vanilla extract

DIRECTIONS:

1)Adjust your oven rack the middle position and preheat oven to 350*. Grease two 8-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the pans with powdered sugar.

2)Beat the butter in the bowl of a standard mixer at medium-high speed until smooth- about 30 seconds. Gradually add in the sugar, beat until the mixture is fluffy and almost white- 3 to 5 minutes. Add the eggs, one at a time, beating one full minute after each egg is added.

3)In a medium bowl, gently mix the flour, baking soda, salt, cocoa, and instant espresso powder. In a liquid measuring cup, combine the milk and vanilla. With the mixer at the lowest speed, add approximately 1/3 of the dry ingredients to the batter, followed immediately by about 1/3 of the milk mixture. Mix until the ingredients are almost completely mixed into the batter. Repeat two more times. When the batter looks well blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Mix at low speed- about 15 to 20 more seconds.

4)Divide the batter evenly between the prepared pans. With a rubber spatula, spread the batter to the pan sides and smooth the tops. Bake the cakes until they feel firm in the center when lightly pressed and when a toothpick inserted comes out clear- around 24-30 minutes. Transfer the pans to a wire rack to cool for 20 minutes. Run a knife around the edge of each pan and invert the cakes onto a wire rack. Peel off the paper liner. Cool completely before frosting.

5)Frost the cake using a rubber spatula. When complete, cut the cake into appropriately sized slices and enjoy your old-fashioned chocolate layer cake, refrigerating any leftovers (bringing to room temperature before serving again).

Pretty easy, right? I can promise you this recipe is worth the time. It is so decadent it melts in your mouth. It is really moist.

Oh, don't forget to check and make sure that you have a glass of ice cold milk that you can enjoy right along with a warm slice of this old-fashioned chocolate layer cake.