|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 124g||45%|
|Dietary Fiber 3g||9%|
|Total Sugars 91g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This 3 layer chocolate cake made with butter, unsweetened chocolate, ice water, and eggs, then frosted with a delicious chocolate cream cheese frosting.
For the Cake:
3/4 cup (6 ounces) unsalted butter
2 1/4 cups (15.75 ounces) granulated sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs
3 squares unsweetened chocolate, melted
3 cups (12.75 ounces) cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups ice water
For the Frosting:
8 ounces cream cheese, softened
1/2 cup (4 ounces) unsalted butter, softened
4 cups (16 ounces) confectioners' sugar
1/3 cup (1 ounce) unsweetened cocoa powder
1 teaspoon pure vanilla extract
Preheat the oven to 350 F.
Grease and flour three 9-inch layer cake pans.
In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add the vanilla and blend well. Add the eggs, one at a time, beating well after each addition. Add melted chocolate; blend well.
In another bowl, combine the flour, baking soda, and salt. Add the dry mixture, about one-third at a time, alternating with the ice water and ending with the dry mixture.
Spread the batter in the prepared pans.
Bake in the preheated oven for 25 to 30 minutes.
Cool the cake in the pans for 5 to 10 minutes and remove from pans. Cool thoroughly on racks before frosting.
Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth.
Spread frosting on the fully-cooled cake, first between the layers then over the top and sides.