Layered Chocolate Cake with Vanilla Icing
By: Club House Kitchens
Made With:
Perfect for a birthday or romantic dinner, a deeply decadent cake lavishly spread with an easy-to-make vanilla buttercream icing.
Perfect for a birthday or romantic dinner, a deeply decadent cake lavishly spread with an easy-to-make vanilla buttercream icing.
Key products
Instructions
Instructions
- Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line bottoms with parchment paper.
- In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil, applesauce and vanilla. Whisk in vinegar.
- Divide batter between prepared pans. Bake until cake tester or pick inserted in centre comes out clean, 28 to 32 minutes.
- Let cool in pans on racks for 10 minutes. Invert onto racks, remove pans and paper; let cool completely.
- Vanilla Buttercream Icing: In large bowl or bowl of stand mixer, slowly mix butter, 2 tbsp (30 mL) of the milk and the vanilla with icing sugar until blended and smooth. If icing seems too thick, add more milk, a teaspoonful at a time, until spreadable. Beat in food colour until evenly pink throughout.
- Cut both cakes in half horizontally to make four layers. Place one layer on plate; spread top with some of the icing. Top with second and third layers; spreading with more icing between each. Top with fourth and final layer; top with more icing, spreading to edge. Sprinkle with chocolate decors.
Test Kitchen Tips:
- This cake contains no dairy or eggs. To also make the icing vegan, replace butter with margarine or another non-dairy spread and swap in almond milk or similar for milk.
- Red Food Colour can be switched out for another favourite Club House Food Colour. Beat in a couple of drops at a time until the perfect tint is achieved.
