Hot Chocolate Layer Cake is a wonderfully moist chocolate cake with flavors of hot chocolate laced through. This is a delicious recipe!
September. When September rolls around, us Jews know it’s Temple Time. Pretty much ALL the important Jewish holidays are in September so it means suffering through hours of Temple with absolutely no clue as to what the Rabbi is saying in the mysterious language we know as Hebrew. Really though…no idea.
But the good thing about this…FOOD.
Lots, and lots, and lots, and lots, and LOTS of it.
Just imagine – enough to fill our refridgrators. The one inside AND the one outside.
Enough for each person in our family to have dinners for week.
That’s how much food were talking.
But jeez, is it good. Gracing our dining room tables this year was piles of my Grammy’s famous (in our social circle at least) chicken wings, beef brisket, kugel (Jewish noodle pudding), rice pilaf, mashed potatoes, broccoli, and steak. We don’t do things small in the Conners’ house.
GO BIG OR GO HOME. That’s our motto.
That’s also why we all have a few extra pounds jiggling around our waists…but that’s besides the point.
Moving on – everyone’s favorite part of the evening was made by moi. DESSERT.
What did I make, you wonder?
Well, I made those heavenly white chocolate raspberry cupcakes with silky raspberry buttercream as well as a damn good carrot cake, if I do say so myself, but my personal favorite was this chocolate layer cake.
Layer after decadent layer, it was pure heavenly blisstasticness all stacked into one neat, perfect round cylinder of amazingness.
That sentence made no sense, but stay with me here.
You start by making a hot-chocolate like mixture, and then continue as you would a normal cake. The results? One moist, fabulous, make-any-boy-who-tastes-this-want-to-marry-you kind of cake. It’s DAMN good.
And your aloud to make it, even if your not a Jew celebrating the holidays. And to all the good Jew’s out there…it’s not dairy-free. Sorry. We don’t exactly do that whole keeping kosher thing in my house. We like our bacon cheeseburgers, thankyouverymuch.
Hot Chocolate Layer Cake
For the cake
- 6 oz. 3/4 cup unsalted butter; extra to grease the pans
- 13-1/2 oz. 3 cups unbleached all-purpose flour (I recommend weighing it)
- 3/4 cup canola oil
- 4-1/2 oz. bittersweet chocolate finely chopped
- 3 cups granulated sugar
- 2-1/4 oz. 3/4 cup natural unsweetened cocoa powder
- 3 large eggs at room temperature
- 3/4 cup buttermilk at room temperature (use milk with a splash of vinegar or lemon juice if you don’t have buttermilk)
- 2 Tbs. pure vanilla extract
- 2-1/2 tsp. baking soda
- 1/2 tsp. kosher salt
For the cake
- Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
- In a large, heavy saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.
- In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
- Whisk in the eggs, one at a time (making sure to keep whisking - you don’t want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
- Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
For the frosting
- In a large mixing bowl, cream butter.
- Gradually beat in confectioners’ sugar, cocoa and vanilla.
- Add enough milk until frosting reaches spreading consistency.
Adapted from Fine Dining Magazine