Good afternoon here me will give you a recipe mile high chocolate cake which is appetizing The way preparing it is very easy. You just need to be careful to get results from mile high chocolate cake which has aroma and taste that can evoke our tastes.

So that the result of mile high chocolate cake, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare mile high chocolate cake delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings must exist for prepare

1. Take 5 ounces fine-quality unsweetened chocolate, chopped
2. Prepare 2 1/4 sticks unsalted butter, softened
3. Prepare 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
4. Prepare 1/4 cup unsweetened cocoa powder (not Dutch-process)
5. Prepare 2 teaspoons baking soda
6. Take 1 teaspoon baking powder
7. Use 1/2 teaspoon salt
8. Prepare 4 large eggs, at room temperature (30 minutes)
9. Use 1 cup granulated sugar
10. Prepare 1 cup packed light brown sugar
11. Prepare 1 1/2 teaspoons pure vanilla extract
12. Prepare 2 cups sour cream
13. Use For frosting:
14. Prepare 1 cup sugar
15. Prepare 6 tablespoons all-purpose flour
16. Prepare 6 tablespoons unsweetened cocoa powder (not Dutch-process)
17. Use 1 1/2 cups whole milk
18. Prepare 4 ounces fine-quality unsweetened chocolate, finely chopped
19. Prepare 1 tablespoon pure vanilla extract
20. Use 6 sticks (1 1/2 pound) unsalted butter, at room temperature
21. Prepare Equipment: 2 (8 by 2-inch) round cake pans

Make it even more stunning by garnishing with mini chocolate chips, chocolate shavings, and fresh cherries on top. Beautiful, delicious, and surprisingly easy, this cake is sure to be the star. Make a well in the center and add egg white, vanilla, and lemon juice. Write a Review Add a photo David H.

Steps to make Mile high chocolate cake:

1. Make cake: Preheat oven to 350 degrees with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
2. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans several times on counter to eliminate air bubbles.
3. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
4. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
5. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils, and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
6. Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
7. Cut each cake layer horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and sides of cake with remaining frosting.
8. Cheat: if you wish: instead of making the frosting, use Duncan Hines Milk or Dark Chocolate Frosting. Enjoy!
9. Done and ready to serve!

This spot may be known for its seafood, but it's the Mile High Chocolate Cake that has Tia Mowry hooked. "I cannot imagine a dish with more chocolate," she says of the three-layer cake, which is. Write a Review Add a photo Kimberly C. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.

I say thank you for using the recipe that we convey on here. We have high hopes we Congratulations enjoy