Mile High Chocolate Cake Recipe
The Mile High Chocolate Cake recipe creates an ultra-decadent, towering dessert with multiple layers of rich, moist chocolate cake and velvety chocolate frosting. Ideal for celebrations, it features cocoa powder, melted chocolate, and a hint of espresso for depth. Each slice offers a bold, satisfying chocolate experience, making it perfect for true chocolate lovers seeking a show-stopping treat.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter for flour and cocoa powder
- Rubber spatula
- Whisk
- 9-inch round cake pans (3)
- Cooling racks
- Saucepan (for melting chocolate and butter)
- Offset spatula or butter knife (for frosting)
- Toothpick or cake tester
Ingredients
For the Cake:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder not Dutch-process
- 4 large eggs at room temperature (about 30 minutes out of the fridge)
- 2 3/4 cups sifted cake flour not self-rising; sift before measuring
- 1 cup packed light brown sugar
- 2 1/4 sticks about 10 tablespoons unsalted butter, softened
- 5 ounces good-quality unsweetened chocolate chopped
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
- 1 1/2 teaspoons pure vanilla extract
For the Buttercream Frosting:
- 1 cup unsweetened Dutch-processed cocoa powder sifted to remove lumps
- 1 to 4 tablespoons milk add gradually, depending on desired consistency
- 1 tablespoon meringue powder
- 3 cups powdered sugar
- 2 cups unsalted butter softened to room temperature
- 1/4 teaspoon coarse kosher salt or half the amount if using table salt
- 2 teaspoons vanilla extract
Instructions
Prepare the Pans and Ingredients
- Preheat your oven to 350°F (175°C). Butter and lightly flour three 9-inch round cake pans or line them with parchment paper. Take your eggs out of the fridge so they can come to room temperature for about 30 minutes — this helps the cake rise better.
Melt Chocolate and Butter
- In a small saucepan, gently melt the chopped unsweetened chocolate with 2 1/4 sticks of softened butter over low heat, stirring often until smooth and fully combined. Set aside to cool slightly.
Mix Dry Ingredients
- Sift together the cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. This will ensure a light texture and no lumps in the cake.
Beat Sugars and Eggs
- In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Using an electric mixer, beat on medium-high speed until the mixture is pale, thick, and creamy—this will take about 3-4 minutes.
Add Wet Ingredients
- Pour the melted chocolate and butter mixture into the egg and sugar mixture, blending on low speed. Then add the sour cream and vanilla extract, mixing until just combined.
Combine Wet and Dry Ingredients
- Gradually add the sifted dry ingredients to the wet mixture in thirds, folding or mixing on low speed after each addition. Be careful not to over mix—stop as soon as everything is incorporated.
Bake the Cake Layers
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Buttercream Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, sifted Dutch-process cocoa powder, and meringue powder, mixing well. Add the vanilla extract and salt. If the frosting is too stiff, add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Assemble the Cake
- Once the cake layers are completely cooled, place the first layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake evenly. Chill for 30 minutes if you want the frosting to set before serving.
Notes
Notes: Use high-quality unsweetened chocolate for best flavor. Bring eggs and butter to room temperature before starting to ensure a smooth batter.
Sifting the cake flour is crucial for light, tender cake layers. Meringue powder in the frosting stabilizes it and adds a nice texture. If the frosting is too stiff, add milk a teaspoon at a time to soften.
Nutrition Facts Of Mile High Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 45g |
| Sugars | 35g |
| Protein | 5g |
| Fiber | 3g |
