Classic Chocolate Cake
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Category
Recipes
Servings
1-9 inch layered cake (serving size: 1 slice)
Prep Time
1 hour
Cook Time
35 minutes
Let Ann Clark help you make the perfect layered chocolate cake using our cake and meringue mix!
Ingredients
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1-19 ounce package Ann Clark’s Chocolate Cake Mix
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3 cups powdered sugar
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¼ cup water
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2 tablespoons Ann Clark’s Meringue Powder
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4 sticks (1 pound) unsalted butter, room temperature
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2-9 inch cake pans
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Stand Mixer with paddle attachment or electric mixer
Equipment Needed
Directions
Make the Cake
Make the cake mix according to directions on the package.
Make the Frosting
Combine powdered sugar, water, and meringue powder in the bowl of stand mixer with whip attachment, on medium-low; mix until combined, about 5 minutes.
Add butter into the bowl of the stand mixer; mix until combined on medium-low, about 2 minutes, scraping as needed.
Turn mixer up to medium-high; whip until lightened and smooth, about 10-15 minutes.
Decorate the Cake
Place 1 layer cake, upside down (so flat side is facing up) onto your cake board or plate.
Add dollop of frosting (about 1 1/2 cups) onto the top of the cake, spreading it evenly over the entire cake, smoothing it out with your offset spatula.
Place the 2nd cake layer on top of the frosting.
Place about 1 cup frosting on top of the 2nd cake, spreading it evenly over the entire cake, smoothing it out with your offset spatula.
Spread frosting evenly over the sides, rotating the cake as your frost it.
With the end of your offset metal spatula, create swishes all over the frosting for desired look.
Recipe Note
Notes & Tips:
- To make ahead: Make cake layers ahead and freeze for up to 1 month.
- Work with the frosting at room temperature for ease
- Don't skip the whipping stage of frosting for best results
- After whipping frosting set mixer to low and run for about 5 minutes to eliminate all the air bubbles
Photo by Laura Kanya
