Two Layer Chocolate Cake recipe
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- Dish type
- Celebration cakes
- Birthday cake
- Chocolate birthday cake
This cake is perfect for any special occasion, especially birthdays. Simple and utterly delicious.
127 people made this
IngredientsServes: 1 2 layer 23cm round cake
- 250g plain flour
- 400g caster sugar
- 65g unsweetened cocoa powder
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 250ml milk
- 125ml vegetable oil
- 1 teaspoon vanilla extract
- 250ml hot, brewed coffee
- 2 eggs
MethodPrep:20min ›Cook:25min ›Ready in:45min
- In a large bowl, sieve together flour, sugar, cocoa, baking powder, bicarbonate of soda and salt.
- Add oil, milk, vanilla, coffee and eggs; beat well. Batter will be thin. Pour into two 23cm greased and floured round tins.
- Bake at 170 C / Gas 3 for 25 minutes or when top springs back when lightly pressed. Cool layers on wire racks.
Reviews & ratingsAverage global rating:(200)
Reviews in English (172)
The layers come automatically?-27 Sep 2012
Serve this cake to family or friends and you will do yourself proud, just as I did tonight. A good rule of thumb is to never try out a new recipe on guests, but this was a real winner. It is easy to whip up, with common pantry ingredients. Deliciously moist and chocolaty, this is very similar to the wildly popular "Black Magic Cake" on this site - but doesn't require the buttermilk. I made this as the recipe directed, using a full teaspoon of salt for the "pinch" called for. I frosted it with Chocolate Frosting II, submitted by LUV2DY4. Good, old-fashioned homestyle chocolate cake.-19 Mar 2011
Excellent, excellent chocolate cake. This is the first cake I've ever made, and it turned out GREAT. It wasn't too sweet and the coffee and cocoa made a great combination! I was a little scared when the batter turned out EXTREMELY thin and smelled strongly of coffee, but in the end it was WONDERFUL. Thanks so much for the recipe! Will try again.-29 May 2006
18 Easy & Delicious Small Cake Recipes to Serve Two
Who doesn’t like cake for dessert? It’s a terrific dessert for any occasion. The only problem is that you may not want to make a big cake if there’s you two celebrating. Why make it if you’ll have to throw most of it away.
That’s why we’ve come up with a list of the best recipes for small cakes. Most of them you can make from scratch in under an hour. Check them out and choose your favorites. Enjoy!
Chocolate Chocolate Cake
What a fantastic chocolate cake with double the chocolate. See this link for the complete recipe.
What a great recipe for a two-layer cake. See the article for the complete recipe.
Sandy’s Chocolate Cake Recipe
Check out this great chocolate cake recipe. Follow this article for the complete recipe.
All-in-one chocolate cake
This is a delicious all-in-one chocolate cake. It’s effortless to make, moist inside and has an extra layer of delightful cream. See this link for the recipe.
Brown Butter Hazelnut Cake
This is a fantastic brown butter hazelnut cake. It’s very nutty with browned sugar and hazelnut base. Follow this link for the complete recipe.
Easiest Ever Chocolate Fudge Cake
What a terrific and easiest ever chocolate fudge cake. It’s straightforward to make and will be your go-to recipe for any occasion. Follow this link for the complete recipe.
Black Forest Mini Cakes
Check out these terrific black forest mini cakes filled with moist chocolate, syrup, cream, and cherries. Follow the article for the recipe.
Easy Chocolate Layer Cake
Layered with creamy frosting, this is a terrific, easy chocolate layer cake. See the article for the complete recipe.
Homemade Vanilla Cake
This is a fantastic recipe for homemade vanilla cake recipe made from scratch. It has a light and tender vanilla flavor. Follow this link for the recipe.
Pineapple Upside-Down Cake
What a delicious pineapple upside-down cake, ideal for two. It’s a very moist and sweet dessert for any occasion. See the link for the recipe.
What a tremendous step-by-step foolproof recipe for a sponge cake with only five ingredients. Follow this link for the complete recipe.
Molten Chocolate Lava Cakes
What a way to make molten chocolate lava cakes! These are perfect for a small batch for two. See this article for the complete recipe.
Raspberry Vanilla Mini Cakes
These are excellent raspberry vanilla mini cakes. They make a real delight layered with vanilla frosting and raspberry jam. See this link for the complete recipe.
Mini Chocolate Cake
This is a terrific recipe for mini chocolate cakes. Its rich dark chocolate taste will make a great dessert for a romantic night. See this article for the cooking method.
30-Minute Chocolate Cake
Check out this delicious 30-minute chocolate cake that you can make from scratch for two. See the article for the complete instructions.
Small 6 Inch Chocolate Cake For Two
Check out a great small 6-inch chocolate cake recipe. This is a one layer dessert that you can make without a cake mix. Follow this article for the complete method.
Mini Chocolate Cake
Check out a delicious recipe for a mini chocolate cake. It’s perfect for any special occasion that you’d be celebrating with your significant other. Follow the article for the complete recipe.
Mini Vanilla Cake
Check out a terrific recipe for a mini vanilla cake. A great alternative to chocolate. See this article for the complete method.
Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
Ganache and Assembly
Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30–45 minutes.
Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes.
Place a cake layer on a platter. Using a rubber spatula, spread half of ganache over top of cake, spreading to the edges top with remaining cake layer. Spread remaining ganache over top of cake, leaving sides bare. Chill 1–8 hours before serving.
How would you rate Simple Two-Layer Chocolate Birthday Cake with Milk Chocolate Ganache?
I made this for my sister’s birthday and was disappointed. I usually have a lot of faith in BA recipes, but I had issues with this one. I followed the cake method to a T and my cake sunk in the middle (maybe it is an issue with my oven, but this hasn’t happened to me before. Baking soda/powder were recently replaced.). Also, the method says to butter and flour TWO cake pans, but at the end of the cake method it only refers to a singular cake pan. I assume this is an oversight, but it could cause confusion. Also, I followed the ganache frosting instructions as written. Mine was very cold when I began beating. It says to beat for 3 minutes until light and fluffy. On medium speed, mine got fluffy very quickly, but it was quite stiff. Since I’d only beaten it for 15 seconds or so, I took it further (having trust in the recipe) and then the frosting broke. This cake had good flavor, but was disappointing overall.
I made this for my sister’s birthday and was disappointed. I usually have a lot of faith in BA recipes, but I had issues with this one. I followed the cake method to a T and my cake sunk in the middle (maybe it is an issue with my oven, but this hasn’t happened to me before. Baking soda/powder were recently replaced.). Also, the method says to butter and flour TWO cake pans, but at the end of the cake method it only refers to a singular cake pan. I assume this is an oversight, but it could cause confusion. Also, I followed the ganache frosting instructions as written. Mine was very cold when I began beating. It says to beat for 3 minutes until light and fluffy. On medium speed, mine got fluffy very quickly, but it was quite stiff. Since I’d only beaten it for 15 seconds or so, I took it further (having trust in the recipe) and then the frosting broke. This cake has good flavor, but disappointing results.
I've made the cake twice, itɽ delicious but. the ganache has not worked out either time. Instead of light and fluffy, it remains pourable, like a standard ganache. Refrigerating, then re-beating, helps to make it spreadable but the ganache goes grainy as you might expect. Maybe this isn't a warm-weather frosting (even in late October in FL).
I've made this recipe 3 times and it's been a hit, my new go-to birthday cake for kids and adults. It is an unusual mixing method, but I've had good luck, it makes nice even layers. My recommendation is to lessen the salt as it's too much, especially for kids' tastes, especially with the coffee flavor boost. I've made the ganache with semi-sweet chocolate and that is so much flavor, youɽ better love the richness. Otherwise, stick with the milk chocolate. I've made this cake with a faux Oreo filling that is fun and lightens the flavor. So versatile!
This cake is delicious, but simply has no structure. It simply fell apart on me when moving on/off cooling racks. I followed the recipe for ingredients and beat initially for two minutes as directed. I then beat two minutes following each addition of the liquid portion. All mixing was on Speed 6 or KA mixer.
What Makes the Best Chocolate Frosting
Ok, so I have some theories on chocolate frosting. I think chocolate frosting needs melted semi-sweet or dark chocolate. And I think heavy cream–and then beating the frosting for a full two minutes–makes the frosting super light and fluffy.
These roses look more complicated than they are, but the only thing you’ll really need is a closed star tip. You just start in the center and go around in a circle. The first time I did this was a few weeks ago. To practice, you can do it on a sheet of parchment and then simply add the frosting bag to the piping bag.
If you need some visual video help, I love Cupcake Gemma on Youtube. This video she shows you how to do all sorts of designs, including a heart. SUPER EASY!
This is a naked cake so really minimal effort minus the whole roses on the top.
And everything chocolate is always made a million times better with a little sprinkling of salt.
How to Make Chocolate Cake for Two
- This cake (minus the frosting), is a one-bowl chocolate cake. Blessed!
- In a large bowl, whisk together the dry ingredients. We have the all-purpose flour, baking powder, baking powder, baking soda, salt and instant espresso powder.
- Pour in the buttermilk, warm water, eggs, olive oil and mix.
- This cake batter will be super runny. It might be alarmingly runny but don’t worry–that’s what ensures it to be oh so good!
- Bake it! I baked this cake in two 6-inch pans. You can also bake this in a 8-inch pan or a 9-inch pan.
- When a toothpick inserted into the center comes out clean, remove them from the oven.
- You want to cool the cake in the pans for 5 to 7 minutes. Then invert them onto cooling racks and let them come to room temperature until you smother on the frosting!
You can frost the cake layers completely with chocolate buttercream if you want to keep the flavor uniform, but chocolate also pairs well with other filling flavors. For example:
- Try spreading raspberry preserves or strawberry jam on top of the bottom layer before you place the second cake layer on top. Alternatively, consider using orange marmalade instead. Whichever you choose, the touch of fruity flavor in the middle makes a lovely contrast to the chocolate.
- Sweetened coconut can be pressed onto the top of the bottom layer after it has been frosted. Add the second cake layer and you have a delicious coconut filling.
- Spread a thick layer of peanut butter on top of the bottom cake layer to create a very tasty chocolate peanut butter cake. If you like, coat the cake in chocolate ganache instead of buttercream.
- Frost the top of the bottom layer with chocolate buttercream, add a layer of marshmallow topping, and then sprinkle crushed graham crackers on top of that. Add the top layer and finish frosting the cake to create a s'mores cake.
Recipe adapted from Emily Luchetti, Marlowe, Park Tavern and The Cavalier, San Francisco, CA
Yield: 8 to 10 servings
Prep Time: 50 minutes, plus chilling time
Cook Time: 40 minutes
Total Time: 1 hour and 30 minutes, plus chilling time
For the Chocolate Cake:
Unsalted butter, for greasing
¾ cup cocoa powder, plus more for dusting
4 ounces unsweetened chocolate, chopped or broken into 1-inch pieces
2 cups all-purpose flour, divided
12 tablespoons (1½ sticks) unsalted butter, softened
For the Chocolate Frosting:
10 ounces bittersweet chocolate, roughly chopped
12 tablespoons (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
1. Make the chocolate cake: Preheat the oven to 350°. Grease the bottoms and sides of two 9-inch cake pans with butter and dust evenly with cocoa powder, tapping out the excess.
2. In a small bowl, stir the cocoa powder with the water to make a paste set aside.
3. In a small heatproof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water, melt the chocolate. Using a rubber spatula, stir the chocolate until smooth and evenly melted, 2 to 3 minutes. Set aside and allow to cool to room temperature.
4. Through a fine-mesh strainer over a large bowl, sift the flour and baking soda add the salt.
5. In a stand mixer, beat the butter and sugar on medium speed until smooth. Scrape down the sides of the bowl using a spatula and stir in the eggs, 1 at a time, until combined. On low speed, add the reserved cocoa paste and melted chocolate and mix until well combined.
6. Still on low speed, add half of the sifted flour, then half the milk. Repeat with the remaining flour and then the milk, until combined.
7. Divide the batter between the greased and coated pans. Using an offset spatula or rubber spatula, spread out the batter. Bake the cakes on the middle rack of the oven until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Run a paring knife around the inside edges to loosen the cake. Place a plate or sheet pan on top of each cake and invert the cake. Remove the pans and allow the cakes to cool completely.
8. Make the chocolate frosting: Place the chopped chocolate in a medium bowl.
9. In a small saucepan over medium heat, warm the cream and sugar, stirring often until the sugar dissolves, 2 to 3 minutes.
10. Pour the warm cream over the chopped chocolate and let sit for 2 to 3 minutes or until the chocolate begins to soften. Whisk until smooth and allow to sit for another 5 to 7 minutes to cool slightly.
11. Whisk the butter into the chocolate, adding only 1 or 2 pieces at a time and whisking until they're blended in before adding the next.
12. Let the frosting sit at room temperature until it seems spreadable, 20 to 30 minutes.
13. To assemble the cake, place one of the cake layers bottom-side up on a cake plate or platter. Using an offset metal spatula, ice with about 1 cup of the frosting. Place the second layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the side and top of the cake. Slice and serve.
Attention you all reviewers: if you read the "INGREDIENTS" . IT SAID "FOR EACH LAYER YOU WILL NEED . meaning . you will have two separate bowls to make each layer. simply said.
This recipe called for a 2 layer cake. The ingredients indicated for each layer , is exactly what I followed to a tea. so it turned out that I made the correct proportion as indicated after I mixed the batter. and it looked like how it is supposed to be after the 2 layers were baked. When I trimmed the cake to create a flat surface, I noticed that the cake was rather heavier in texture than a boxed cake I am used to making. But I proceeded anyway to decorate it with an icing. To my disgust, this was the worst recipe I have ever tried. The cake turned out to be so heavy in consistency. It was also too sweet. My husband even said. my stomach felt like a rock after I ate a 2 inch piece of that cake. Ughhh! You go ahead and follow the recipe and you'll find out. I wasted my money in following the recipe to a tea. I ended throwing it into the garbage because I can't even digest it. This cake does not even deserve a 1 fork review. To say the least a zero. I wasted my money for the ingredients I used .
this recipe is a very good recipe I did not read the top heading that said the recipe calls for a one layer and it needed to be doubled or tripled for a larger cake but all in all the taste what's good not too sweet which is what I like in a cake I will try it again next time I will triple the batter and make a three layer cake I will also use their recipe for the icing and not my brown butter bourbon frosting.
Very disappointing. I doubled the recipe and it was still paltry. Baking time is too long and it is devoid of flavor. So glad I also made a chocolate cake!
I think it tasted wonderful, but the bater only makes half a layer of a cake.
This recipe is for one layer of delicious fluffy cake, as it clearly says at the top of the ingredients list. People who can't read well shouldn't be so quick to criticize a recipe. Will definitely use this recipe in the future.
great and easy for a kid's party
Recipe is for one layer. I make this every year for my daughter's birthday but triple everything. We dye the frosting pink and cut 5 minutes from baking time. Very tasty!
This was as the other reviews indicated, a pancake cake. The taste was pretty good but this recipe should be removed from this Site!This is a site to go to for GOOD recipes..this one is NOT.
I found this recipe to be easy and quite yummy when finished. I figured that the recipe for the cake layers was referring to one layer at a time so this came out beautifully for me.
recipe is either for a 5 inch cake or is half recipe, I doubled it up, and even then, I ended up with thin cakes. I have yet to make the icing. let's hope it tastes good. Quite disappointing. Please ensure, whoever posted this, that the recipe is exact. and maybe that the actual photo is shown. Quite misleading.
it seems to be a half recipe, which I had to make twice, as I did not read the previous review. I am crossing my fingers it comes out ok, it's for my mom's birthday. Aye aye, obviously not from Gourmet mag. should have noticed.
What the &*&(. I couldn't even give this one fork. It made 1 (not two) pancake-like 9 in cake if you even can call it that. I double and triple checked that I got the recipe correct. Something must be missing in the recipe. It was hard as a rock and about 1 inch thick. Luckily I had a back-up box cake to add to the layer. Definately won't make this again.
Chocolate Lava Cake for Two
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Chocolate Layer Cake Recipe
Preheat oven to 350 F. Grease two 9-inch cake pans set aside.
In saucepan, pour boiling water over cocoa cook until thick. Let cool.
Sift flour, then measure. Add baking soda to sifted flour and sift together. Cream butter and sugar, then beat in egg yolks.
To creamed mixture, alternate dry ingredients with sour milk and vanilla. Add cocoa paste.