A rich dark chocolate layer cake that uses canola oil in place of the traditional butter for a more moist cake is the perfect dessert to impress your guests.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
657 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
Step 2
Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
Step 3
Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
Step 4
Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
Step 5
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
Step 6
Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
Step 7
Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
