Table of Contents
Here’s a simple break down on how to make the chocolate cake layers: Grease and line your cake pans with parchment paper: This will make it much easier to remove the cake layers from the pan, trust me! Sift the dry ingredients together: This will help ensure that everything is well combined and remove any lumps of cocoa powder.
Preheat oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.
9-inch cake pans: Divide the batter evenly between two 9-inch cake pans and bake at 350°F (177°C) for 28-32 minutes. My chocolate frosting recipe is enough to lightly frost a two-layer cake, but if you prefer more frosting I suggest multiplying that recipe by 1.5 for a thicker layer.
To make a 6-inch chocolate cake: Cut all recipe ingredients listed above by half. Bake cake in a 6-inch round cake pan at 350 degrees for 18-21 minutes, or until cake springs back lightly when touched and a tester inserted in the center comes out clean or with just a couple crumbs. Pour ganache over and serve!
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…