Light Chocolate Layer Cake with Chocolate Cream Frosting

1 comment

Appears in Cook's Illustrated July/August 1994

Starting with a Velvet Devil's Food Cake, the author tests each ingredient to produce the best six chocolate cake recipes, from a sour cream layer cake to a low-fat, low-guilt variation.

SERVES 12

TIME 1¾ hours, plus 2 hours 20 minutes cooling and 1 hours chilling

WHY THIS RECIPE WORKS

While developing our light chocolate layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that...

Print