Sky High Chocolate Cake with White Chocolate Frosting
This Sky High Chocolate Cake with White Chocolate Frosting Recipe is the ultimate chocolate cake recipe that you will want to make time and time again. There is nothing quite like a good chocolate cake recipe whether you have a chocolate craving or you simply need something yummy for dessert. This chocolate cake recipe has ingredients like cocoa and butter in the mix to make for a chocolate cake recipe you won't soon forget. This chocolate cake recipe has white chocolate frosting made with real butter between the layers, and the outside of the chocolate cake recipe is covered with chocolate frosting. Chocolate chips, chocolate cake sprinkles, and grated dark chocolate garnish this chocolate cake recipe for a recipe the whole family will love. Using real butter in the frosting recipe for this chocolate cake recipe takes this chocolate cake recipe over the top. The white chocolate frosting between the chocolate cake layers has melted white chocolate added in for a frosting recipe you will love.
This chocolate cake recipe for sky-high chocolate cake is just one of the chocolate cake recipes you will find on the Grandmother's Kitchen recipe site. You will find this chocolate cake and other yummy dessert recipes on this recipe site. Along with main dish recipes, appetizer recipes, side dish recipes, breakfast recipes, drink recipes and more. You will also find easy printable recipes, printable easy recipes and printable cookbook options to enjoy all of your favourite Grandmother's Kitchen recipes. *
Makes an 8-inch, 6 layer cake Serves 14
This is a printable recipe.
2 1/2 cups all purpose flour
2 cups granulated sugar
1 cup + 1 Tablespoon cocoa powder
1 Tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs, at room temperature
1 1/2 cups milk, + 2 Tablespoons vinegar to sour the milk
1 1/2 cups strong black coffee (warm, not hot)
3/4 cup melted butter (not hot)
4 1/2 teaspoons vanilla extract
White Chocolate Frosting
1 cup butter, at room temperature
2 cups confectioners, sugar
6 ounces white chocolate, melted and cooled
3-5 tablespoons cream
3/4 cup butter, at room temperature
3/4 cup unsweetened cocoa powder, sifted
3 cups confectioners' sugar, sifted (more or less for desired consistency)
1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
2 teaspoons vanilla
Garnish * Optional
2 cups Chocolate chips
1/2 cup chocolate cake sprinkles,
2 ounces grated dark chocolate
Preheat oven to 350 degrees F.
Grease three 8 inch round cake pans, line bottoms with parchment paper, grease the parchment and lightly flour insides and bottoms of pans, set aside.
We used spring form pans.
Measure out the milk and vinegar and set aside.
In a large mixing bowl, sift together four, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium sized mixing bowl using an electric mixer on medium, mix together the eggs, soured milk, coffee, melted butter and vanilla extract.
Add the wet ingredients to the dry and mix for 2-5 minutes with an electric mixer, scraping down the sides until well combined.
Divide the batter equally into the 3 pans. If you do not have 3 pans, use a measuring cup to divide the mixture into bowls, set aside and bake in batches.
Bake each cake for 30 minutes.
If you are doing all 3 cakes at once rotate the pans in the oven.
Insert a cake tester in the middle at 30 minutes and if not baked, continue for another 5 minutes or until baked.
When baked remove from oven and place the cake pans onto cooling racks.
Let cool for 20 minutes before removing the cake from the pan. Let sit until cool before slicing the cakes in half.
White Filler Frosting:
Chop white chocolate and melt over a double boiler over very low heat, stirring often.
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
Add in melted and cooled white chocolate and cream.
Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Using an electric mixer, cream the butter in a bowl, add the vanilla, and the cocoa.
Add the confectioners, sugar alternately with the cream, in increments until you reach the desired spreading consistency.
On your cake place alternate a layer of cake and a layer of white frosting.
Frost the top and sides with the chocolate frosting.
Garnish with grated chocolate, chocolate chips and chocolate sprinkles and drizzle with chocolate ganache.
Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!
Nutrition Facts for: Six Layer Chocolate Mocha Cake From Grandmother's Kitchen
Ingredients: All purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, eggs, milk, coffee, butter, vanilla extract, confectioners' sugar, half and half cream, dark chocolate, chocolate chips.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 14 servings. * Per Serving: Calories 950, Calories from Fat 420, Total Fat 46.7g 72%, Saturated Fat 29.8g 149%, Cholesterol 133mg 44%, Sodium 805mg 34%, Potassium 564mg 16%, Carbohydrates 131.2g 44%, Dietary Fiber 5.2g 21%, Sugars 103.6g, Protein 9.9g, Vitamin A 23%, Vitamin C 0%, Calcium 17%, Iron 22%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.