Chocolate Layer Cake

Chocolate — the nectar of the gods! Chocolate Layer Cake

In my mind chocolate is the best treat you can have. And I’m thrilled to find out that not only does it have great psychological benefits (it just makes me feel good!), but according to recent studies by the Mayo Clinic, the University of California and Penn State University, chocolate may have some definite health benefits! According to these studies, chocolate is full of flavonoids — a naturally occurring compound found in the cacoa plant, red wine, and fruits and vegetables — which have beneficial effects on cardiovascular health, and are believed to act as antioxidants!

However, not all chocolate is created equal — most milk chocolate consumed today is high in sugar and saturated fat and calories! So choose your chocolate carefully — but by all means enjoy in moderation!

  • ¾ cup Butter, softened
  • 1 ½ cups Granulated sugar
  • 7 Eggs, separated
  • 1 ½ tsp Vanilla
  • 1 ½ cups Flour
  • 2/3 cup Unsweetened cocoa powder
  • 1 ½ tsp Baking soda
  • ¾ cup Buttermilk**


  • 1 ½ cups Butter, softened
  • ½ cup Whipping cream
  • 1 tbsp Vanilla
  • 3 cups Icing sugar
  • 6 ounces Unsweetened chocolate, melted & cooled

** To make 1 cup of buttermilk, add 1 tbsp vinegar or lemon juice to milk, to make 1 cup

Grease three 9” round cake pans. Cut three 9” rounds of parchment or waxed paper; place in pans; then turn greased side up.
In bowl with electric beaters, beat butter with ¾ cup sugar until fluffy.
Beat in egg yolks, one at a time, beating well after each addition.
Beat in vanilla.
In separate bowl, sift together flour, cocoa and baking soda.
Using a wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 additions of buttermilk.
In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
With spatula, fold one quarter of the egg white mixture into batter; fold in remaining egg white mixture in two additions.
Divide batter among pans and smooth tops. Bake in 350 F oven for 25-30 minutes or until cake tester inserted in centre comes out clean and top springs back when lightly touched. Let cool in pans on rack for 30 minutes. Remove from pans; let cool completely, paper side down, on rack.
Chocolate icing: In bowl and using electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until fluffy and smooth.
Peel paper from bottom of 1 cake layer and place on cake plate; spread 1 cup of icing over top. Repeat with next layer. Removing paper, place third layer on top. Spread remaining icing over top and side of cake.

Calphalon’s Classic Non-stick Bakeware

Calphalon 9 inch round cake pan - classic non-stickTo ensure a lusciously moist mouthful every time use Calphalon’s classic non-stick bakeware for all your baking needs. The 9” round classic cake pan is ideal for baking our chocolate cake.

The heavyweight, aluminized steel distributes heat evenly, eliminating burned edges and lopsided layers. Cakes release cleanly and completely due to the reliable nonstick surface.
Dishwasher safe.


A Baker’s Guide to Chocolate

While all types of chocolate are available for purchase, premium high quality chocolate can elevate a dessert from simply good to spectacular!

The following names & designations are used to define chocolate. In general, the higher the percentage of chocolate the more cocoa solids they contain and the richer, darker and less sweet the chocolate will be.

Semi-sweet & bittersweet Chocolate
(Percentage of chocolate can range from 60%-85%). These can often be used interchangeably in baking, with semisweet giving a slightly sweeter result, since bittersweet contains less sugar than semi-sweet.

Unsweetened Chocolate
(Percentage of chocolate is 99%-100%) This contains virtually no sugar (the 99% may contain a hint of sugar or vanilla for complex flavour). It is extremely bitter and cannot be used interchangeably with semi-sweet or bittersweet.

Milk Chocolate
Popular for eating out of hand, it is less widely used in baking. Includes milks solids and a minimum of 10% chocolate liquor.

White Chocolate
Technically not chocolate at all since it contains no cocoa solids, only cocoa butter mixed with sugar, milk solids and flavouring.