Steps to Make Ultimate Mile high chocolate cake

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The ingredients needed to make Mile high chocolate cake:

1. Prepare 5 ounces fine-quality unsweetened chocolate, chopped
2. Take 2 1/4 sticks unsalted butter, softened
3. Make ready 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
4. Take 1/4 cup unsweetened cocoa powder (not Dutch-process)
5. Get 2 teaspoons baking soda
6. Take 1 teaspoon baking powder
7. Get 1/2 teaspoon salt
8. Take 4 large eggs, at room temperature (30 minutes)
9. Make ready 1 cup granulated sugar
10. Take 1 cup packed light brown sugar
11. Get 1 1/2 teaspoons pure vanilla extract
12. Take 2 cups sour cream
13. Make ready For frosting:
14. Prepare 1 cup sugar
15. Take 6 tablespoons all-purpose flour
16. Prepare 6 tablespoons unsweetened cocoa powder (not Dutch-process)
17. Prepare 1 1/2 cups whole milk
18. Prepare 4 ounces fine-quality unsweetened chocolate, finely chopped
19. Prepare 1 tablespoon pure vanilla extract
20. Get 6 sticks (1 1/2 pound) unsalted butter, at room temperature
21. Get Equipment: 2 (8 by 2-inch) round cake pans

Bring cream and corn syrup to simmer in heavy saucepan. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Ingredients Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition.

Instructions to make Mile high chocolate cake:

1. Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
2. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles.
3. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
4. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
5. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
6. Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
7. Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting.
8. Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!

Ingredients Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. We're talking a first-class ticket to a slice of sensational Chocolate Salted Caramel Cake, cheeky! Due to the size and weight of this cake, we strongly recommend that customers collect by car. A sky-high cake consisting of six luscious layers of moist chocolate cake, luxuriously light chocolate mousse, and a finale of rich chocolate ganache!

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