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Chocolate Layer Cake Recipe
|Pastry flour||500 Milliliter (2 Cups)|
|Granulated sugar||425 Milliliter (1 3/4 Cups)|
|Unsweetened cocoa||150 Milliliter (2/3 Cup)|
|Baking soda||15 Milliliter (1 Tablespoon)|
|Baking powder||1 Teaspoon|
|Vegetable shortening||175 Milliliter (3/4 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Whipped cream||6 Tablespoon|
|Shaved chocolate||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6641 Calories from Fat 2432
% Daily Value*
Total Fat 286 g439.3%
Saturated Fat 86 g429.9%
Trans Fat 23 g
Cholesterol 788 mg
Sodium 5097.3 mg212.4%
Total Carbohydrates 951 g317.1%
Dietary Fiber 112.9 g451.6%
Sugars 471.9 g
Protein 127 g253.6%
Vitamin A 19.7% Vitamin C
Calcium 112.3% Iron 19.7%
*Based on a 2000 Calorie diet
Butter 10 inch (25 cm) spring-form cake pan.
Sift flour, sugar, cocoa, baking soda, baking powder and salt into large bowl.
Add shortening and incorporate with pastry blender.
Pour in milk and beat well with electric beater until batter is smooth.
Add eggs, one at a time, beating 30 seconds after each addition.
Pour batter into prepared cake pan and bake 65 minutes or until toothpick inserted comes out clean.
When cake is cooked, remove from oven and let cool 10-15 minutes in pan.
Carefully unmold and let cool completely on wire rack at room temperature.
Slice cake into two or three layers and ice with whipped cream.
Decorate with shaved chocolate.