Classic Chocolate Layer Cake

Try this Classic Chocolate Layer Cake recipe from Country Crock
Classic Chocolate Layer Cake

Country Crock

Classic Chocolate Layer Cake

The classic chocolate cake - good for birthdays and just about any celebration you can think of.

12
Servings
455
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake:

  • 4 Ounces unsweetened chocolate, coarsely chopped
  • 2/3 Cups water
  • 2 Cups all-purpose flour
  • 1/2 Cup unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1 Cup buttery spread, such as Country Crock® Spread
  • 1 2/3 Cup sugar
  • 3/4 Cups sour cream
  • 3 eggs

For the frosting:

  • 1 1/2 Cup heavy cream or whipping cream
  • 1 package (12 oz.) semi-sweet chocolate chips

Directions

For the cake:

Preheat oven to 325 degrees F. Grease and flour bottoms of two 9-inch round cake pans; set aside. Microwave chocolate and water in medium microwave-safe bowl at HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Set aside to cool slightly.

Combine flour, cocoa powder and baking soda in medium bowl; set aside. Beat Country Crock® Spread with sugar in large bowl with electric mixer 1 minute. Beat in sour cream until light and creamy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.

Bake 30 to 35 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

For the frosting:

While cake bakes, make the frosting. Microwave the cream in medium microwave-safe bowl until simmering. Add chips; let stand 5 minutes then stir until smooth. Let stand at room temperature until cool.

Beat frosting in large bowl with electric mixer until thickened. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
22mg
7%
Carbohydrate, by difference
55g
42%
Protein
8g
17%
Vitamin A, RAE
321µg
46%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
50mg
5%
Choline, total
11mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
79µg
20%
Iron, Fe
6mg
33%
Magnesium, Mg
19mg
6%
Niacin
3mg
21%
Phosphorus, P
95mg
14%
Selenium, Se
15µg
27%
Sodium, Na
159mg
11%
Water
58g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.