Mile high chocolate cake Double stacked German chocolate cake, torted and filled with coconut, crushed pecans and sweet cream. Mile High Chocolate Salted Caramel Cake isn't caramel shy. We make our glorious golden caramel with a sprinkling of Maldon sea salt for a delicious contrast.

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You can cook Mile high chocolate cake use 21 ingredients that are not difficult to get:

Ingredients Mile high chocolate cake namely:

Prepare 5 ounces of fine-quality unsweetened chocolate, chopped.
You need 2 1/4 sticks of unsalted butter, softened.
You need 2 3/4 cups of sifted cake flour (not self-rising; sift before measuring).
Take 1/4 cup of unsweetened cocoa powder (not Dutch-process).
Provide 2 teaspoons of baking soda.
Prepare 1 teaspoon of baking powder.
Provide 1/2 teaspoon of salt.
Take 4 of large eggs, at room temperature (30 minutes).
Provide 1 cup of granulated sugar.
You need 1 cup of packed light brown sugar.
Prepare 1 1/2 teaspoons of pure vanilla extract.
Provide 2 cups of sour cream.
You need of For frosting:.
You need 1 cup of sugar.
You need 6 tablespoons of all-purpose flour.
Take 6 tablespoons of unsweetened cocoa powder (not Dutch-process).
Prepare 1 1/2 cups of whole milk.
Take 4 ounces of fine-quality unsweetened chocolate, finely chopped.
You need 1 tablespoon of pure vanilla extract.
You need 6 sticks (1 1/2 pound) of unsalted butter, at room temperature.
Provide of Equipment: 2 (8 by 2-inch) round cake pans. To the ultimate chocolate lover - We've baked your dream cake! Our pick for Cake Of The Year is four split layers of rich chocolate cake, filled with a smooth milk chocolate mousse, finished in chocolate ganache & covered in dark chocolate bark. Enjoy decadent chocolate fudge between layers of rich, dark chocolate cake. Best Wicked Chocolate Cake: Hummingbird Bakery.

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Steps make Mile high chocolate cake

After all the ingredients are ready, here are 8 how-to guides how to make them.

Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt..
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles..
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes..
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour..
Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming..
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable..
Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting..
Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!.

Order: Mile High chocolate salted caramel cake. This chocolate cake recipe comes together so quickly, and is incredibly moist! I love to add espresso to my chocolate cake recipes!! It pairs so well with the cocoa powder, and really elevates the Sadly I haven't tested this recipe at high altitude! but King Arthur has a great article on adjustments that can. Watch Guilty Pleasures Chocolate Obsessions Highlights from Food Network.

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Tips

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Assignment ingredients fine-quality unsweetened chocolate, chopped, unsalted butter, softened, sifted cake flour (not self-rising; sift before measuring), unsweetened cocoa powder (not Dutch-process), baking soda, baking powder, salt, large eggs, at room temperature (30 minutes), granulated sugar, packed light brown sugar, pure vanilla extract, sour cream, For frosting:, sugar, all-purpose flour, unsweetened cocoa powder (not Dutch-process), whole milk, fine-quality unsweetened chocolate, finely chopped, pure vanilla extract, unsalted butter, at room temperature, Equipment: 2 (8 by 2-inch) round cake pans, will affect the cooking results. Election as many as 21 fresh ingredients will be very good because the content nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Mile high chocolate cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. First Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.. Next, Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles.. Dont forget, Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.. After that, Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.. Remember, Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.. After that, Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.. Then, Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting.. After that, Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!. Remember, This recipe consists of 8 steps. This is done in order to produce processed which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Mile high chocolate cake correctly. Good luck … !!!