Classic Chocolate Layer Cake

Classic Chocolate Layer Cake
4 from 1 ratings
The classic chocolate cake - good for birthdays and just about any celebration you can think of.
Classic Chocolate Layer Cake
  • 4 ounce unsweetened chocolate, coarsely chopped
  • 2/3 cup water
  • 2 cup 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 cup sour cream
  • 3 eggs
  • 1 1/2 cup heavy cream or whipping cream
  • 1 package (12 oz.) semi-sweet chocolate chips
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.