Sinful Chocolate Layered Cake: Satisfy Your Craving Now!

Chocolate lovers, rejoice! I have a recipe that will knock your socks off. A timeless classic that will leave you with pure satisfaction: a chocolate layer cake. This recipe is one for the books – it’s decadent, rich, and will keep you coming back for more.

But first things first, let’s take note of what makes this chocolate layer cake stand out from the rest. Sure, there are hundreds of chocolate cake recipes online, but this one is different. What secret ingredient could take this cake from ordinary to extraordinary? It’s not just any ingredient, but six thin layers that make up the cake. Yes, you read that right- six.

This cake made up of moist cake layers paired with luscious chocolate frosting in between each delicate slice creates an unforgettable experience for your taste buds. Chocolate sheet cake or hot cocoa might satisfy your sweet tooth, but nothing beats a good old fashioned chocolate layer cake.

Don’t believe me? Take it from Cook’s Country Recipe Food Com, America Test Kitchen Magazine Cook Illustrated Cake Cook Country – this is no ordinary chocolate cake recipe. So what are you waiting for? Gather all the essential ingredients and prepare to embark on a new level of chocolate ecstasy.

Why You’ll Love This Recipe

Chocolate Layer Cake)Cook's Country)
Chocolate Layer Cake)Cook’s Country)

Are you ready for a decadent dessert that will melt in your mouth? Look no further than this Old Fashioned Chocolate Layer Cake recipe! With its secret ingredient, six thin layers of rich chocolate cake, and delicious chocolate frosting, this cake is sure to satisfy any sweet tooth.

But what makes this recipe truly special is the use of sour cream and boiling water. These two ingredients add an extra level of depth and moisture to the cake, resulting in a texture that is both fluffy and dense. And let’s not forget the vanilla extract, which gives the cake a warm, comforting flavor.

This recipe also offers versatility. Top it with a chocolate mousse or caramel layer, or even experiment with different flavors like strawberry or gingerbread. And if you’re feeling really indulgent, try the triple chocolate version with three different types of chocolate!

Plus, with easy-to-follow directions from Cook’s Country recipe food com, you can confidently make this impressive cake for any occasion – birthdays, holidays, or just because. Trust us, your taste buds will thank you.

Ingredient List

 Moist and chocolatey layers make for a sweet tooth's dream come true.
Moist and chocolatey layers make for a sweet tooth’s dream come true.

Gather your ingredients before starting

Before diving in, make sure you have all the necessary ingredients for this decadent Old-Fashioned Chocolate Layer Cake. Here is a list of everything you’ll need:

  • Unsalted butter: 1 1/2 cups (3 sticks) at room temperature
  • Light brown sugar: 2 cups, firmly packed
  • Eggs: Six large, at room temperature
  • Vanilla extract: Two teaspoons
  • Instant coffee: 1 1/2 teaspoons dissolved in 1/2 cup boiling water
  • Unsweetened cocoa powder: One cup
  • All-purpose flour: 2 cups
  • Baking soda: One teaspoon
  • Salt: One teaspoon
  • Sour cream: One cup, at room temperature

Note that some ingredients should be at room temperature to ensure consistency in the final product. Make sure to read the recipe carefully and follow the instructions.

The Recipe How-To

 This decadent cake will bring a smile to your face with every bite.
This decadent cake will bring a smile to your face with every bite.

Now that we know the ingredients needed to make this delectable Chocolate Layer Cake, let’s dive into the recipe steps.

Step 1: Mixing Dry Ingredients

In a bowl, mix together 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 1 teaspoon of salt until well combined.

Step 2: Brewing Coffee Mixture

In a separate bowl, mix together 2 teaspoons of instant coffee and 1 cup of boiling water until the coffee dissolves.

Step 3: Making Butter-Sugar Mixture

In a large mixing bowl, cream together with an electric mixer on medium-high speed, 1½ cups of light brown sugar and 1 cup (two sticks) of unsalted butter until light and fluffy.

Step 4: Adding Vanilla and Eggs

Add in two large eggs to the creamed mixture, one at a time, beating well after each addition. Then stir in one tablespoon of vanilla extract.

Step 5: Combining Wet Ingredients

Add to the sugar-butter mixture one-third of the dry mixture followed by half the coffee mixture. Repeat with another third of the dry mixture and the remaining coffee mixture. Finish by adding the last third of dry ingredient mixture and beat until just combined.

Step 6: Mixing Sour Cream

Stir in 1 cup (8 ounces) of sour cream into the batter with a rubber spatula until well blended.

Step 7: Baking

Preheat oven to 350°F. Grease two 9-inch cake pans and line them with parchment paper. Pour equal amounts of batter into each pan then bake for 25-30 minutes or until an inserted toothpick comes out clean.

Step 8: Decorating

Remove cakes from oven and let them cool in their pans for about 10-15 minutes before transferring onto wire racks to cool completely. At this point, you can add frosting or decorations as desired.

Now that you’ve mastered this chocolate layer cake recipe, feel free to experiment with different frosting flavors or even try making it into different shapes such as cupcakes or bundt cakes. Happy baking!

Substitutions and Variations

 Perfect for a birthday or celebration, this cake is sure to impress.
Perfect for a birthday or celebration, this cake is sure to impress.

As a baker, I know the importance of improvisation when it comes to creating a recipe. That’s why I always try to provide substitutions and variations for each ingredient in my recipes. Here are some tips and tricks that you can use to make this chocolate layer cake recipe even more versatile.

– Flour: Instead of all-purpose flour, you can use cake flour for a lighter cake or whole wheat flour for a healthier option.

– Sweeteners: You can replace light brown sugar with granulated white sugar or coconut sugar for a healthier alternative. However, keep in mind that these variations will affect the taste and texture of your cake.

– Chocolate flavor: This recipe calls for unsweetened cocoa powder as the main chocolate flavoring agent. But you can experiment with different types of chocolate like milk chocolate, dark chocolate, or white chocolate chips to customize the taste.

– Frosting alternatives: The triple-chocolate mousse frosting is surely irresistible but if it’s not your cup of tea, you can try other types of frosting that match your preferences such as whipped cream or buttercream frosting.

– Presentation: For special occasions, you may want to get creative with the presentation of this cake. You can add fruits like strawberries or raspberries between the layers or garnish the top with some edible flowers for an Instagram-worthy shot.

A baker always knows how to play around with available ingredients and turn them into something amazing!

Serving and Pairing

 Layers upon layers of chocolate goodness.
Layers upon layers of chocolate goodness.

When it comes to serving and pairing a chocolate layer cake, there’s no denying that the options are endless. Whether you’re looking for a classic combination or something a little more unique, this cake is bound to complement any flavors you choose.

One classic pairing is a tall glass of cold milk. Nothing beats the rich, chocolaty flavor of the cake combined with the creamy, cold milk. Additionally, coffee or hot cocoa also pair well with this dessert.

If you’re looking for something a little more sophisticated, try serving this cake with a red wine such as merlot or cabernet sauvignon. The bold tannins of the wine contrast well with the chocolatey sweetness of the cake.

For a summery twist, serve this cake with fresh berries such as strawberries, raspberries or blueberries. The tartness of the berries adds an extra layer of flavor and freshness to balance out the sweetness of the chocolate.

If you want to serve it for special occasions such as birthdays, weddings or anniversaries, add some edible decorations like flowers or sprinkles on top. This will create a visually appealing presentation to impress your guests.

Lastly, don’t be afraid to get creative with your pairings and come up with something new and exciting. Whether it’s gingerbread ice cream or caramel drizzle sauce on top, there’s no wrong way to enjoy this old-fashioned chocolate layer cake.

Make-Ahead, Storing and Reheating

 A classic flavor combination that never gets old.
A classic flavor combination that never gets old.

When it comes to the Chocolate Layer Cake, making it ahead of time is a breeze. In fact, it’s quite convenient! The cake layers can be baked up to two days in advance and stored at room temperature. Just make sure to wrap them in plastic wrap to prevent them from drying out.

Assembling the cake with frosting can also be done ahead of time. If you’re not going to serve the cake immediately after frosting, cover it well with plastic wrap and keep it in the refrigerator for up to two days. Before serving, let it come back to room temperature.

If you happen to have leftovers (which are highly unlikely), don’t worry! The Chocolate Layer Cake will store well covered at room temperature for up to three days. Or if you prefer, refrigerate it for up to five days. It’s important to cover the leftovers well with plastic wrap or store them in an airtight container.

Reheating this fabulous cake is easy too! Simply place individual servings on a microwave-safe plate and heat in the microwave for 10-15 seconds until warm. Alternatively, the entire cake can be heated in the oven at 250°F for 10-15 minutes.

Whether you’re preparing in advance, storing for later or reheating, the Chocolate Layer Cake is a winner all around!

Tips for Perfect Results

 Rich and indulgent, this cake will satisfy any chocolate craving.
Rich and indulgent, this cake will satisfy any chocolate craving.

Baking cakes can be an exciting but tricky task, especially when you want your cake to turn out perfect with smooth and moist layers. Here are some tips that will help you achieve the perfect chocolate layer cake every time.

Firstly, ensure that all the ingredients are at room temperature before you start baking. Room temperature ingredients combine much more smoothly and guarantee a well-textured cake. Take out eggs, butter, and sour cream from the refrigerator one hour before starting to bake.

A common problem in baking a chocolate layer cake is drying out the cake layers. To avoid this, make sure that you don’t overmix the batter as it can lead to gluten development, resulting in a hard and dry cake. Mix the batter until ingredients are evenly mixed together with no lumps visible but avoid overdoing it.

To get a perfect structure in your layers during baking, add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit for about ten minutes. This hack yields an excellent homemade version of buttermilk which gives added moisture while improving texture.

Another trick is to use instant coffee and boiling water rather than just hot water in the recipe. Instant coffee makes the chocolate flavor richer, giving your chocolate layer cake an enhanced flavor. The boiling water helps hydrate the cocoa powder, making a smoother batter for your desired kind of consistency.

Finally, after removing your cake from the oven, resist the temptation of opening the oven door to check on it until halfway through its suggested baking time. Frequent opening of oven doors may cause unwanted sinking or cracking which could hinder the perfection of your breathtaking creation.

Incorporating these tips into your cooking routine will transform not only this chocolate layer cake recipe but also any other cake recipe you choose by providing moisture and texture while enhancing flavor to yield perfect results every time!


Now that you have all the information you need to create your own delicious chocolate layer cake, it’s time to address some of the most commonly asked questions. Whether you’re wondering about substitutions, variations, or storage options, these FAQs will help ensure that your cake turns out perfectly every time. So let’s dive into the frequently asked questions and get ready for some mouth-watering results!

How do you make Ina Garten’s favorite chocolate cake?

For this recipe, we will need to gather 1 ¾ cups of all-purpose flour (plus additional amounts for greasing the pans), 2 cups of sugar, 1 cup of just-made hot coffee, 1 cup of shaken buttermilk, ¾ cup of cocoa powder, ½ cup of vegetable oil, 2 room temperature extra-large eggs, and 2 teaspoons of baking soda.

What is a seven layer cake made of?

Imagine taking a bite out of a decadent cake that has six soft and delicate layers of yellow sponge cake, each layer accompanied by a creamy and rich layer of chocolate buttercream. And just when you think there couldn’t possibly be more, there’s a seventh layer of cake on top, sliced and topped with a drizzle of caramel. This cake is pure indulgence and is enough to make anyone’s mouth water.

What is the secret ingredient of cake?

These cakes have a special ingredient that enhances their flavor and texture. Although it remains a secret, I can tell you that it involves the use of pudding mix. This ingredient not only adds flavor but also gives the cake a creamier and richer texture.

What temperature do you bake a cake layer?

Did you know that most cakes are baked at a temperature of 350 degrees Fahrenheit? If you’re looking to achieve a flat-topped cake, simply reduce the temperature to 325 degrees Fahrenheit. This small tweak can make a big difference in the appearance and texture of your final product. So, next time you’re baking a cake, consider trying out this temperature adjustment for a flatter top.

Bottom Line

In conclusion, this chocolate layer cake recipe is a perfect dessert to impress any chocolate lover. With its six thin layers and creamy chocolate frosting, it’s sure to leave your guests wanting more. The addition of sour cream and instant coffee adds depth and richness to the chocolate flavor, making this cake stand out from the rest.

I highly recommend trying out this recipe, as it is easy to follow even for those who are new to baking. With simple substitutions and variations, you can make this cake uniquely yours.

Whether you’re looking for a decadent dessert or just simply satisfying your sweet tooth, this chocolate layer cake recipe will not disappoint. So, let’s get baking and indulge in some deliciousness!

Chocolate Layer Cake)Cook's Country)

Chocolate Layer Cake)Cook’s Country) Recipe

For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. “Blooming” the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, From Scratch
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 1 cake
Calories: 509.1kcal


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups boiling water, see note above
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon instant coffee (or instant espresso)
  • 10 tablespoons unsalted butter, softened (1 1/4 sticks)
  • 1 1/2 cups light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract


  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
  • In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
  • Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
  • Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.
  • Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.

Your Own Notes


Serving: 139g | Calories: 509.1kcal | Carbohydrates: 66.4g | Protein: 8.2g | Fat: 27.4g | Saturated Fat: 16.4g | Cholesterol: 115.4mg | Sodium: 310.5mg | Fiber: 4.8g | Sugar: 41g

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