Chocolate Layer Cake Rounds

Name: Chocolate Layer Cake Rounds
Yield: Serves 10 to 12 (Makes two 9-inch layers or three 8-inch layers)
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1 teaspoon, baking soda; 1/2 teaspoon, baking powder; 1/4 teaspoon, salt; 1 1/4 cups, boiling water; 4 ounces, unsweetened chocolate, chopped; 1/2 cup (1 1/2 ounces), Dutch-processed cocoa powder; 1 teaspoon, instant espresso powder or instant coffee powder; 10 tablespoons, unsalted butter, softened; 1 1/2 cups packed (10 1/2 ounces), light brown sugar; 3 large, eggs, room temperature; 1/2 cup, sour cream, room temperature; 1 teaspoon, vanilla extract

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Appears in Cook's Country December/January 2008

Desserts or Baked Goods

Chocolate

Cakes

Cook's Extras

Our light and fluffy cake doesn't come from a box.

SERVES10 to 12 (Makes two 9-inch layers or three 8-inch layers)

TIME1 hour, plus 2 hours cooling

WHY THIS RECIPE WORKS

“Blooming” the cocoa powder in boiling water and adding instant espresso powder to the batter produce deep chocolate flavor. Sour cream adds moisture and tang. This recipe is very versatile—change up frostings and fillings to produce all so...

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