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Milk Street Bowtie Chocolate-on-Chocolate Three-Layer Cake

Chocolate-on-Chocolate Three-Layer Cake

16 to 20 Servings

2 hours 1 hour active, plus cooling

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This grand, triple-layer, old-fashioned chocolate cake comes from “Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, proprietors of Back in the Day Bakery in Savannah, Georgia. Cheryl Day learned the recipe from her grandmother but put her own stamp on it with a few tweaks, including the addition of coffee, which adds complexity and intensifies the roasty, bittersweet notes of the chocolate. The cake is made with unsweetened chocolate and the frosting calls for semisweet; for the best flavor, search out good-quality chocolate for both. You will need three 9-by-2-inch round cake pans. Some ovens cannot comfortably fit three pans on the same rack; if this is the case with yours, the recipe includes instructions for baking on two different racks. Leftovers will keep in the refrigerator well covered or under a cake dome for a few days, but bring to room temperature before serving.

16 to 20

Servings

Tip

Don’t leave the unsweetened chocolate for the cake in large pieces. Finely chopping it helps ensure that it fully melts with the heat of the coffee. When making the frosting, be sure the melted chocolate is cool to the touch before beating it into the butter. Finally, don’t trim the cake layers while they’re still warm. The cake will cut more cleanly and with less “crumbing” when cooled to room temperature.

2 hours

1 hour active, plus cooling

360 grams (3 cups) cake flour, plus more for the pans
255 grams (9 ounces) unsweetened chocolate, finely chopped
1 tablespoon vanilla extract
2 cups hot coffee
4 large eggs, room temperature
1 cup grapeseed or other neutral oil
270 grams (1 cup) sour cream, room temperature
642 grams (3 cups) white sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
255 grams (9 ounces) semisweet chocolate, chopped
339 grams (24 tablespoons) salted butter, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
310 grams (2½ cups) powdered sugar, sifted
For the cake
  • 360

    grams (3 cups) cake flour, plus more for the pans

  • 255

    grams (9 ounces) unsweetened chocolate, finely chopped

  • 1

    tablespoon vanilla extract

  • 2

    cups hot coffee

  • 4

    large eggs, room temperature

  • 1

    cup grapeseed or other neutral oil

  • 270

    grams (1 cup) sour cream, room temperature

  • 642

    grams (3 cups) white sugar

  • teaspoons baking soda

  • 1

    teaspoon table salt

For the frosting
  • 255

    grams (9 ounces) semisweet chocolate, chopped

  • 339

    grams (24 tablespoons) salted butter, room temperature

  • 2

    tablespoons whole milk

  • 1
  • 310

    grams (2½ cups) powdered sugar, sifted

Directions

Chocolate-on-Chocolate Three-Layer Cake

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Reviews
Maria F.
November 7, 2022
awesome chocolate cake
The cake was super moist, had an incredible taste and not too sweet. I've made it one week ago and the cake is still incredible and delicious. I didn't have enough unsweetened chocolate so a mixed a 50/50 on bittersweet and unsweetened and adjusted the sugar by 2 1/4 to 2 1/2 cups. And came out delicious