For this particular chocolate layer cake recipe, instead of baking in three 9" cake pans, you may also bake this cake in a 10" springform pan or even a 12 cup bundt pan.
This is such a decadent cake. I have many more homemade cake recipes that you must try at the end of the page...
This dark chocolate cake recipe is so versatile.
In this recipe you could easily flavor the boiling liquid with juice, buttermilk or water instead of coffee.
RECIPE FOR CHOCOLATE CAKE
2 cups strong brewed coffee, very hot
1 cup unsweetened dark cocoa powder
2-3/4 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, at room temperature
2-1/4 cups white sugar
2 tsp pure vanilla extract
PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
In medium bowl, pour the boiling coffee over the cocoa, and whisk until smooth; set aside to cool completely. Sift together flour, baking soda, baking powder and salt; set aside also.
In a large bowl, cream shortening and sugar together until light and fluffy; approximately 3 minutes. Beat in eggs one at time, and beat thoroughly for 1 minute after each addition. Now stir in the vanilla.
Add the flour mixture alternately with the cocoa mixture and alternate ending with the flour mixture. Spread batter evenly between the 3 prepared pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
Invert and cool to room temperature, right side up. (These cooled
cakes may be wrapped airtight and stored at room temperature overnight
or frozen for up to two months.) Photo and recipe adapted from AllRecipes.com