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Gallery Six-Layer Chocolate Cake Recipe Summary Servings: 12 Yield: Makes one 9-inch cake

Ingredients Ingredient Checklist Vegetable-oil cooking spray 3 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons salt 4 sticks (1 pound) unsalted butter, softened 2 3/4 cups sugar 1 cup crème fraîche (8 ounces) 1 tablespoon pure vanilla extract 9 large eggs 1 1/4 pounds bittersweet chocolate (preferably 70 percent cacao), melted and cooled Tangy Chocolate Frosting

Cook’s Notes Cake can be refrigerated, under a cake dome, up to 3 days; bring to room temperature before serving.

Gallery Six-Layer Chocolate Cake

Recipe Summary Servings: 12 Yield: Makes one 9-inch cake

Six-Layer Chocolate Cake

Six-Layer Chocolate Cake

Six-Layer Chocolate Cake

Recipe Summary Servings: 12 Yield: Makes one 9-inch cake

Recipe Summary

Servings: 12 Yield: Makes one 9-inch cake

Servings: 12

Yield: Makes one 9-inch cake

12

Makes one 9-inch cake

Ingredients

Ingredients

  • Vegetable-oil cooking spray 3 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons salt 4 sticks (1 pound) unsalted butter, softened 2 3/4 cups sugar 1 cup crème fraîche (8 ounces) 1 tablespoon pure vanilla extract 9 large eggs 1 1/4 pounds bittersweet chocolate (preferably 70 percent cacao), melted and cooled Tangy Chocolate Frosting

Directions

Preheat oven to 325 degrees. Cut three 9-inch rounds of parchment paper to line the bottoms of three 9-by-2-inch round cake pans. Coat pans with cooking spray. Line with parchment rounds; coat parchment with cooking spray. Flour pans, tapping out excess; set aside.

Sift flour, baking powder, and salt together into a bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in creme fraiche and vanilla. Add flour mixture and eggs in alternating additions; mix well, scraping down sides of bowl as necessary, until batter is smooth.

Reduce speed to low. Pour in melted chocolate in a slow, steady stream; mix until combined. Remove bowl from mixer; scrape down sides (batter will be thick). Stir by hand until well combined.

Divide batter among pans, smoothing tops with an offset spatula. Bake until a cake tester inserted into centers comes out with moist crumbs, 35 to 40 minutes.

Let cakes cool in pans on wire racks 30 minutes. Unmold cakes; peel off parchment. Let cakes cool completely.

Trim tops of cakes with a long serrated knife to make the surfaces level. Using a ruler to measure halfway up sides of 1 cake, insert toothpicks around cake?s middle at 3-inch intervals to mark 2 equal layers. Rest serrated knife on the toothpicks; halve cake horizontally using a sawing motion. Carefully slide top cake half onto a cardboard cake round or a plate. Repeat with remaining 2 cakes.

Put 1 bottom cake half on a cake plate. Using a small offset spatula, spread 3/4 cup frosting on top. Carefully set top cake half back in place. Spread 3/4 cup frosting on top. Repeat, stacking remaining 4 cake halves on top and spreading 3/4 cup frosting between each. (Do not frost top of last layer.)

Spread top and sides of cake with 2 cups frosting in a thin smooth layer. Refrigerate 30 minutes.

Spread remaining frosting over top and sides; apply with the offset spatula using an S motion to create a textured appearance.

Cook’s Notes Cake can be refrigerated, under a cake dome, up to 3 days; bring to room temperature before serving.

Cook’s Notes

Cake can be refrigerated, under a cake dome, up to 3 days; bring to room temperature before serving.

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 Add Rating & Review

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All Reviews for Six-Layer Chocolate Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Six-Layer Chocolate Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest