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Strawberry Dream
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Print This Delicious and Healthy Three Layer Chocolate Cake Recipe

Three Layer Chocolate Cake Recipe

Three Layer Chocolate Cake on a green background

Decorate this irresistible cake with dark milk or white chocolate shavings, curls or leaves. If sugar is a concern, consider frosting only the middle layers of the cake, save the remaining frosting for another use.
Sprinkle top with powered sugar.

3 cups All purpose flour
1 1/2 tsp Salt
3/4 tsp Baking powder
1 1/2 tsp Baking soda
2 2/3 cups Sugar
1 cup + 2 Tb Cocoa

1 cup + 2 Tb Water
1 cup + 2 Tb Canola oil

5 Large Eggs
3/4 cup Water
1 1/2 tsp Vanilla

Frosting
1 box Powdered sugar
3/4 cup Unsweetened cocoa
1 tsp or so Liquid flavoring, vanilla, rum, or cognac
1 1/2 cups Butter, firm, not cold

Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ Three 10" cake pans
Preheat oven, grease and flour cake pans.

In a large bowl sift or whisk together the flour, salt, baking powder, baking soda, sugar and cocoa.

Add 1 cup and 2 tablespoons of water. Add 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

Add eggs, 3/4 cup of water and vanilla. Mix 5 to 6 minutes with a whisk, 3 to 4 minutes with a hand mixer.

Pour into pans, bake Three Layer Chocolate Cake. Test doneness by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep three layer cake in the pans, wrap in foil, put into freezer for at least 2 hours. This will make frosting the cake much easier.

Three Layer Frosting

This three layer frosting part is a little harder as it's really done to taste.

Put powdered sugar and 3/4 cup cocoa into a blender, mix until blended.

Drizzle in until about the consistency of firm butter, several tablespoons of flavoring liquid (use water if you aren't looking for flavor beyond the cocoa and butter). Do not put in too much liquid, but if you do add more cocoa or sugar. When the flavor and consistency is right, add 1 1/2 cups of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix until blended.

Assembling the Three Layer Chocolate Cake:

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let three layer cake sit for an hour before serving.

Serves 15
Nutrition facts:
Serving Size 186 g
Calories 693
Calories from Fat 326
Total Fat 36.2g 56%
Saturated Fat 14.1g 70%
Cholesterol 111mg 37%
Sodium 516mg 22%
Total Carbohydrates 92.3g 31%
Dietary Fiber 3.8g 15%
Sugars 67.3g
Protein 6.8g
Vitamin A 13% • Vitamin C 0% • Calcium 4% • Iron 17%



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GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes Suppling

Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!