lia's layered chocolate cake
An almost mudcake consistency layered chocolate cake. Rich, delicious, and oh so addictive. This was made for me as a graduation gift. You can opt to make a single layer, using 1 large sheet pan. You can also bake in 3 loaf tins to freeze or give away as gifts. Cooking time will be altered as needed.
prep time
15 Min
cook time
35 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/2 cup cocoa powder
- 1/2 cup boiling water
- 6 1/2 ounces softened butter
- 1 1/2 cups super fine sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 2 cups self-rising flour
- 1 teaspoon baking soda
- 1 cup plain yoghurt (buttermilk will work too if needed)
How To Make lia's layered chocolate cake
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Step 1Turn on oven to 375F/180C. Grease and line tins. set aside
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Step 2In a small bowl, blend water with cocoa. Stir well to remove any lumps. Leave to cool.
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Step 3Cream butter and sugar for a FULL 5 minutes. Add eggs one at a time, blending well after each addition to prevent splitting.
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Step 4Sift in the flour and baking soda. Fold 10 times and add in the yoghurt and cooled cocoa water. Fold until mixed through well.
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Step 5Pour into prepared pans. Bake for 35 minutes or longer if using a loaf or 1 large pan. Test with a skewer for done-ness.
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Step 6Cool for 15 minutes. Turn onto wire racks and cool completely before icing. Lia used a ganache, but a whipped chocolate buttercream would also work well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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