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Mile High Chocolate Layer Cake

in Diana's Recipe Book

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(total ratings: 5)
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Servings: 10
With a typically American love of exaggeration, any multilayered cake might be dubbed "mile-high." But watch the expressions when this towering cake is presented, and the name will seem perfectly fitting. Rich and crumbly on the inside and covered with dense frosting, it's a chocolate lover's delight.

For the Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons baking powder
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup (6 oz/1 1/2 sticks/170g) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup milk

For the Frosting:
2 cups heavy cream
15 ounces semisweet chocolate, coarsely chopped
1/3 cup (5 1/2 tbsp/2.75 oz/77g) unsalted butter, at room temperature
1 1/2 tablespoons vanilla extract

Preheat an oven to 350 degrees F (180 C). Butter three 9-inch (23cm) cake pans.

For the Cake:
In a bowl, mix together the flour, baking soda, salt and baking powder. Set aside.

In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate, stirring until smooth. Remove from the heat and let cool to room temperature.

In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk and beginning and ending with the flour.

Divide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.

For the Frosting:
In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in the refrigerator and stir every 15 minutes. The frosting will begin to set after about 50 minutes and will be quite thick. Check every 5 minutes near this point for a spreadable consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.)

To Assemble Cake:
Place 1 cake layer, flat side up, on a 12-inch cake plate. Spread the top with one-fourth of the frosting. Place the second cake layer, flat side up, on top of the first, and flatten gently with your hand. Spread the top of the second layer with one-third of the remaining frosting. Place the third layer, flat side up, on top and again flatten gently. Frost the top and sides of the cake quickly, using all of the remaining frosting. Using a flat-edged knife or icing spatula, make quick movements to create swirls on the top and sides of the cake. Let stand for about 1 hour to set the frosting, then serve at room temperature.

Makes 10 servings.

Source: Cooking.com
Date: May 29, 2002


Reviewer: Kassie Garza
Reviewer: Lisa Cornett
This recipe was the best i have ever tried and it was very easy

Reviewer: Toni Dorris
I am a seasoned baker and I had a tremendous amount of trouble with the batter. Very stiff. Cake baked up very dry. The frosting was supposed to set by 50 minutes and it was more like 3 hours. I ended up using something else and then froze that original frosting for a later use when it became ready. I checked the ingredients twice!

Reviewer: Alberta
I bake daily cake was normal 2 layer size and dry.

Reviewer: Rachel
It should be renamed cardboard crumble cake. When inverting, the cake crumbled to a million pieces and when i put it together with icing, it tasted like cardboard. I bake all the time and i'm definetly going to throw this recipe away.


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