At Vosges Haut-Chocolat, we harness the power of storytelling to open minds, spirits and palates through chocolate, inspiring us all to interact with the world in a more loving way. We seek to create harmony, creativity and inspiration through the exploration of the alchemic balance between the soul that seeks happiness and the spirit that. About Bearly Chocolate (3) Bearly Chocolate is a beautiful three-bedroom cabin in Starr Crest Resort. This cozy log cabin is ideal for families and groups of up to 10 guests with three king beds, twin bunk bed, queen sleeper sofa and three bathrooms.
Red giant shooter suite 13 1 9 ft. Here’s a simple recipe on how to make a 3 Layer Chocolate Cake.
3 Layer Chocolate Cake
Chocolat 3896 5th Ave
Growing up I remember waiting for my Mom to finish making her homemade chocolate cake. Her’s was one of the best in town. While I am not my Mother, and I haven’t been able to master her recipe, here’s one I adapted from Good Housekeeping- 3 Layer Chocolate cake
Cake Layers
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
Frosting
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners’ sugar
- 12 ounce(s) semisweet chocolate, melted and cooled
Directions
Prepare cake layers: Preheat oven to 350°F.
- Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.
- On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.
- Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
- Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.
- Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.
- With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
Directions for frosting:
- In a small bowl, combine cocoa and boiling water, stirring until smooth.
- In a large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.
Ingredients
- Cake Layers
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Frosting
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled
Instructions
Prepare cake layers: Preheat oven to 350°F.
Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.
On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.
Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.
Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Launchbar 6 9 2 – powerful fileurlemail launcher utility block. Cool in pans on wire racks 10 minutes.
Chocolate 3 Layer Cake
With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
Notes
Directions for frosting:
In a small bowl, combine cocoa and boiling water, stirring until smooth.
In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
Chocolat 3 3 2
Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.