Chocolate Layer Cake

Chocolate Layer Cake

Category: Desserts Entertaining

  • Recipe serves 12 servings

  • Prep Time 20 min

  • Cook Time 30 min

  • Chill Time 30 min


  • CAKE:

  • 4 oz unsweetened chocolate, coarsely chopped

  • 2/3 cup water

  • 2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 1 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1 2/3 cups sugar

  • 3/4 cup sour cream

  • 3 eggs


  • 1 1/2 cups heavy cream or whipping cream

  • 1 package (12 oz.) semi-sweet chocolate chips


  • For CAKE, preheat oven to 325°. Grease and flour bottoms of two 9-inch round cake pans; set aside. Microwave chocolate and water in medium microwave-safe bowl at HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Set aside to cool slightly.

  • Combine flour, cocoa powder and baking soda in medium bowl; set aside. Beat I Can’t Believe It’s Not Butter!® Spread with sugar in large bowl with electric mixer 1 minute. Beat in sour cream until light and creamy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.

  • Bake 30 to 35 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

  • While cake bakes, make FROSTING. Microwave cream in medium microwave-safe bowl until simmering. Add chips; let stand 5 minutes then stir until smooth. Let stand at room temperature until cool.

  • Beat frosting in large bowl with electric mixer until thickened. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake.

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