Layered Chocolate Cake
Layered Chocolate Cake
Enjoy layers upon layers of classic yellow cake with chocolate frosting. Too good to pass up!
Prep Time: 20 min
Total Time: 11 hours 18 min
Servings: 10
1 package Betty Crocker® pound cake mix
180 ml water or milk
2 eggs
225 grams baking chocolateb
60 ml brewed strong coffee
370 ml whipping (heavy) cream
  • 1 Heat oven to 350ºF. Grease and flour loaf pan, 23 x 13 x 8 cm.
  • 2 Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
  • 3 Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
  • 4 Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted; cool.
  • 5 Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
  • 6 Spread 70 grams whipped cream mixture between each cake layer. Frost sides and top of Cake with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.