Chocolate Layer Cake

Chocolate Layer Cake



1/3 cup water
55g unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla


1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 Tbs vanilla
1/4 tsp salt


3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
85g unsweetened chocolate
3/4 tsp vanilla



Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat and let cool.

Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scraping down edges of bowl.

Add eggs, one at a time, beating well after each addition.

Sift 2 1/2 cups flour, soda, and 1/2 teaspoon salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.

Add cooled chocolate mixture and 1 teaspoon vanilla; mix just until blended.

Pour batter into three greased and floured 9-inch layer pans.

Bake at 175 C for 17-20 minutes, or until toothpick comes out clean.

Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.


Place 1/4 cup flour in small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thick.

Remove from heat and let cool completely.

Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.

Add 1 tablespoon vanilla, 1/4 teaspoon salt, and milk mixture; beat until smooth.

Spread filling between cake layers.


Combine sugar, milk, butter and chocolate in a medium saucepan.

Cook over low heat, stirring constantly, until chocolate melts.

Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.

Remove from heat and stir in vanilla.

Beat at high speed of electric mixer until frosting is of spreading consistency.

Immediately spread on cake.

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