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Layered chocolate cake recipe

Layered chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Layer cake

This moist chocolate cake is good for birthdays and special occasions with a little ice cream or warm fresh cream poured over.

3 people made this

IngredientsServes: 10

  • 125g butter
  • 250g light brown soft sugar
  • 175g plain flour
  • 85g cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 3 medium eggs
  • 250ml buttermilk
  • 250g plain dark chocolate
  • 125g milk chocolate
  • 250g butter
  • 100g icing sugar

MethodPrep:10min ›Cook:50min ›Extra time:2hr cooling › Ready in:3hr

  1. Preheat your oven to 160 C / Gas 3. Prepare a 20cm push through cake tin by lining with greaseproof paper. Ensure the greaseproof paper comes over the top of the tin by 30mm to cook the cake evenly and stop the cake burning in the oven.
  2. Cream the 125g butter and sugar with an electric mixer until creamy.
  3. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a separate bowl.
  4. Gradually add beaten egg, the flour mix and the buttermilk into the butter mixture until all have been added and the mix is smooth. Fill the lined cake tin.
  5. Bake in the centre of the oven until a skewer comes out clean when pricked, about for 45 minutes.
  6. Remove from oven and turn out onto a wire rack to cool for at least 2 hours, preferably overnight.
  7. For the frosting, melt the dark chocolate, milk chocolate and 250g butter over a saucepan of boiling water.
  8. Once fully melted, beat in with a wooden spoon, the icing sugar (Do not whisk otherwise you will cream the icing sugar and butter and the frosting will set too quickly).
  9. Leave the frosting to chill and set for about 1 hour until thickened.
  10. Slice the cake into 3 layers with a very sharp knife or cutting wire.
  11. Smear the frosting on each layer of the cake and piece together. Smear frosting over the cake in its entirety until fully covered.


To make a chocolate orange cake, add a spoonful of orange essence to the cake mix and the zest of half an orange to the frosting.

See it on my blog

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Recipe Summary

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for sheet
  • 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 teaspoons instant coffee or espresso powder
  • 1 1/4 cups boiling water
  • 2 1/2 cups packed light-brown sugar
  • 2/3 cup sour cream
  • 2 large eggs
  • Caramel Buttercream for Chocolate Caramel Layer Cake
  • Caramelized Cobwebs and Licorice Spiders

Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour tap out excess.

Whisk together flour, baking soda, and salt in a medium bowl set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment beat on medium-high speed until pale and fluffy. Add sour cream beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low beat in flour mixture.

Whisk chocolate mixture again add to batter. Beat until smooth.

Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.

Invert cake onto a rimless baking sheet peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares garnish each serving with a caramelized cobweb.

Comments (92)

BEST CAKE EVER! Loved this recipe.

I have been making a dessert from every country and this is, by far, one of the best recipes I’ve made. I always take samples to my friends and it has been almost everyone’s favorite. It is definitely time consuming bought it is so worth it!! Yummy!

Wow. Yay, super glad to get this feedback. Hope you enjoy other recipes soon xx

Hi there!
Love your blog and looking forward to trying this recipe. I’m hoping you can let me know what the protein percentage is in Croatia for all purpose flour. I’m in Canada with Croatian roots and looking forward to making this for my mom. Our AP flour is actually more similar to bread flour protein wise, so I am wondering if I should be using cake flour instead.
Thanks in advance for your help!

I have no idea. All-purpose flour is what we call it in Australia. Here in Croatia, it’s called Tip550. It’s just regular plain flour. Hope that helps. Enjoy.

Recipe was good, however, would like to know how everyone went with boiling the milk and taking out a cup ad adding the flour.
Pretty sure flour needs to go into cold milk and either added slowly to hot milk or added to the cold milk and heated.

If you add the flour into a cup of boiling milk, it comes out lumpy. I kept one cup of milk cold and added the flour into that. Perfect!

What is the measurement for the actual cake layers please? I’m an American with a Bosnian husband & really want to make more tortes for him. I don’t know how big a “cake tin” is for you. Thanks .

hi, I also would like to know what size tin to use please. I wish to make this for a Croatian friend in memory of his mother who has just passed.

Ich liebe die kroatische Küche sehr und würde gerne etwas nach backen, nur leider kann ich die Rezepte nicht in deutsch übersetzen lassen. Auch das Kopieren in einen Translator geht nicht…….schade…… Ist es nicht möglich, noch einen deutschen Button einzufügen? Oder dass ich zumindest die Rezepte heraus kopieren kann in den Translator? Ich würde mich sehr freuen, wenn Sie daran etwas ändern könnten.
LG Britta

I just made these last night. My only issue is that I rolled the dough incredibly thin and parts had cracked when I transferred the sheets onto the chocolate layer. Mum made these on special occasions. Mmmm

Little Layer Chocolate Cake

A stately layer cake can be found at all Southern gatherings &ndash whether you're celebrating a birthday, an anniversary, a baby shower, a bridal shower, or even a church potluck. This incredible and height-defying chocolate cake is anything but little &ndash but the 18 layers used in the recipe are thin and perfectly baked. Known best below the Gnat Line, this moist, layered chocolate cake's height is based on which birthday you're celebrating. Test Kitchen Pro Ivy Odom recalled her tradition of asking for this cake every birthday in South Georgia, with an additional layer being added for each year of life. Although some folks may prefer to eat a forkful of the cake all at once, Ivy recommends separating the layers to get the best cake-to-icing ratio. And, that sweet, soft icing makes all the difference in this Little Layer Chocolate Cake. Ivy's been working on this recipe since she was 13 years old, and to her, it's been "a really cool way to honor my mama and my grandmother." Serve up slices of this impressive chocolate layer cake, and your guests won't regret taking a second helping of dessert.

Eggless double layered chocolate cake

Eggless double layered chocolate cake. Yummy and fabulous! Sinful and delicious!

You may adore it or you may eat a spoonful, yet you never get over it. You will also have a great dessert for any party if you may wish to make it at home. Most people love a chocolate cake and they cannot say no to it. You may make it for a party or even just for a loved one's birthday or anniversary. After all, there is nothing better than a slice of chocolate cake for a pick me up. However, most market based cakes have eggs in it. Also, you may not be able to control the sugar content and preservatives in it. Hence homemade cakes are always the best. You know what goes into them and you know it is best for the family. Especially when you are serving it to kids who are more susceptible to much more than the rest. Yet they want it the most and do not stop at a slice.

After all cake is a cake.. We all want it and more even if we have restrictions.

Egg allergies and digestion issues

Many of us suffer from egg allergies while some do not want to eat it due to religious reasons. Hence it becomes difficult to eat outside because you always do not have a vegan bakery around. Alternatively, you may best satisfy your sweet tooth at home. Especially, when it is Christmas and Easter. It is after all a time of feasts and make merry. A time for taking holidays and making some special memories. It is also a time for fun and of quality family time together. After all, family and friends are what counts in a busy life. There is nothing better in life than sharing food you love with friends and family.

When people come together, probably there is nothing better than having a huge platter of food and a yummy dessert. After all we do not need a reason to eat a sweet especially if you have a sweet tooth. You may never need a reason then to eat a sweet then. Eggless chocolate cake. It is finally a recipe to bring you compliments from all even if they may not agree on everything. Loads of compliments and brownie points are always welcome. After all, we all want some appreciation.


  1. Make cake layers:
    1. Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
    2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
    3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
    4. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
    1. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
    2. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
    3. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.


      Ingredients for the chocolate cake
  2. 300 grams All Purpose Flour (Maida)
  3. 70 grams Cocoa Powder
  4. 2-1/2 teaspoons Baking powder
  5. 1/2 teaspoon Salt
  6. 20 grams Butter (Unsalted) , softened
  7. 300 grams Caster Sugar
  8. 1 cup Curd (Dahi / Yogurt)
  9. 2 teaspoons Vanilla Extract For Flax Meal Egg Replacer
  10. 4 tablespoons Flax seed powder (flax meal)
  11. 12 tablespoons Chilled water Ingredients for the filling
  12. 970 grams Mascarpone Cheese , room temperature
  13. 200 grams Icing Sugar Others
  14. 1/4 cup Coffee Decoction , or orange juice
  15. Cocoa Powder , dusting the top of the cake or chocolate shavings
  16. Slivered Almonds (Badam) , for decorating the sides of the cake

  17. Steps to Make It

    Place rack in middle of oven and heat to 350 F. Lightly butter four 9x3-inch loaf pans and then line the bottoms with parchment paper.

    Whip egg whites until stiff. Slowly add sugar and again whip to stiff peaks. Mix walnuts with breadcrumbs and gently fold into egg whites until well incorporated.

    Divide batter evenly among prepared loaf pans and bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.

    Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 8 layers.

    Guanaja Chocolate Layered Cake

    Guanaja 70% has become one of the most iconic Valrhona chocolates by shaking up flavor conceptions and technique in the industry for 30 years. In celebration of its 30 years, we’ve come up with a few Guanaja recipes we think you’ll enjoy indulging in at home! Here is one for a Guanaja Chocolate Layered Cake. You can use Michael's chocolate cake recipe below, or use any other recipe for your favorite chocolate cake!

    Yields: One Cake Layer Time: About 2hrs


    • 473 grams water
    • 150 grams Cocoa Powder
    • 500 grams unbleached all-purpose flour
    • 800 grams Sugar
    • 10 grams baking soda
    • 18 grams kosher salt
    • 475 grams Buttermilk
    • 432 grams Olive Oil
    • 3 Eggs
    • 8 grams Vanilla Paste
    • 150 grams Valrhona's Guanaja Dark Chocolate
    • 300 grams Recchiuti Burnt Caramel Sauce
    • 60 grams Heavy Cream


    Bake the Cake (makes 1 layer)

    Preheat the oven to 325F. Butter and flour one 9-inch cake pan.

    Bring water and cocoa powder to a simmer, cool.

    Sift and combine all remaining dry ingredients.

    Folding with whisk combine and gradually add oil, buttermilk, eggs and vanilla to dries. DO NOT OVER MIX!

    Pour batter into desired pan or mold, bake for 8 mins, rotate and bake 8-10 more minutes.

    Let cool completely on a wire rack.

    Melt the Guanaja chocolate in the microwave for about 90 seconds (104 degrees F.)

    In a separate bowl, combine the Burnt Caramel Sauce and heavy cream and heat in the microwave for about 90 seconds (104 degrees F.)

    Combine the melted chocolate and Burnt Caramel sauces and mix together with an immersion blender to create a smooth caramel chocolate sauce.

    Let the mixture cool completely at room temperature (preferably overnight). When you are ready to frost you cake, add the mixture to a standing mixer and whip until it is light and airy.

    Gently remove the cake from its pan by inverting it on a plate. If you're making a single-layered cake, spread the Guanaja frosting on top of the cooled cake and serve it up! If you are making a layered cake, spread the frosting between the layers of the cake and stack as high as you'd like (we did 3 cake layers.) Top the final layer of the cake with the frosting. You can finish the cake with your favorite toppings like toasted coconut or fresh berries. Serve at room temperature.