Name: Simple Chocolate Layer Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Grade B Medium Eggs; O Organics Cane Sugar, Granulated, Organic; O Organics Milk, Low Fat, Organic; O Organics Canola Oil, Organic, Expeller Pressed; O Organics Sugar, Organic, Powdered; Land O Lakes Butter Spread, Garlic & Herb; Planet Oat Caramel Coffee Creamer; Signature Select Double Acting Baking Powder; Morton Iodized Salt, 26 Ounce; Reddi-wip Dairy Topping Extra Creamy; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill White Fine Pastry Flour, Unbleached

Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, milk, heavy whipping cream, coffee creamer, cane sugar, vanilla extract, eggs, pastry flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.

Divide batter evenly into each cake pan, weighing about 910 grams each. Spread evenly.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the cake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed mixer up to high and mix for 2 to 4 minutes, or until light and fluffy.

Crumb coat the cake, and then frost it with the finishing spiral technique (or just finish it however you like!).

Store in an airtight container in the fridge for up to 3 days.

Simple Chocolate Layer Cake

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make