Chocolate Layer Cake for #SundaySupper

There are times we all need some comfort. Stressful, busy, sad, or anxious days are made a little better with certain foods. Which foods? It is different for every single person. I go for just about any food in general when I need a little comfort. Food itself is comforting to me. I head directly towards chocolate when I need a lot of comfort. My ultimate choice is a chocolate layer cake. Rich, moist, and with a thick dose of creamy frosting.

The important part to me is the frosting. I have said before, cake is only there to hold up the frosting. Granted I do bake and enjoy cakes without frosting, usually a bundt or ones baked in a tube pan. However, if they were all lined up on a dessert bar I would choose the ones with frosting first. This chocolate layer cake has oodles of frosting. The recipe makes enough that even I had some leftover. I may or may not have kept the extra and ate it all by itself. Ahem.

The Sunday Supper team is sharing their favorite comfort food. The recipes span from savory to sweet, breakfast to dessert, and a whole lot in between:

Comfort Food | Soups

• Cream of Broccoli Cheese Soup by Damn Delicious
• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
• Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
• Chicken Noodle Soup by My Catholic Kitchen
• Thai’d up chicken noodle soup by I Run For Wine
• Ditalini Italian Soup by Mangiamo!
• Spicy Black Bean Soup by Mama’s Blissful Bites
• Chicken Chowder by Pippis in the Kitchen Again

Comfort Food  | Main Dish

• Sausage Gravy and Biscuits by Big Bears Wife
• Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
• Pumpkin Alfredo Tortellini Bake by The Meltaways
• Old Fashioned Mac and Cheese by Flour on My Face
• Lasagna Roll Ups by Cindy’s Recipes and Writings
• Green Plantain Hash by Basic n Delicious
• Venison Chili by The Messy Baker Blog
• Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
• Winter Chicken Stew by Mrs. Mama Hen
• Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
• Baked Oysters and Apples by Pescetarian Journal
• Individual Chicken Pot Pies by Noshing With The Nolands
• Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
• Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
• Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
• Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
• Chicken a la King by Girlichef
• Creamy Chicken & Dumplings by La Cocina de Leslie
• Spaghetti Squash Gratins by She likes ruffles, he likes truffles
• Creamy Chicken Enchiladas by Home Cooking Memories
• Savory Slow-Cooked Pork Stew by Daddy Knows Less
• Chicken Roasted with White Wine and Garlic by Webicurean
• Shepherd’s Pie by Small Wallet Big Appetite
• One Skillet Pumpkin Lasagna by The Realistic Nutritionist
• Chicken “Pot Pie” by Diabetic Foodie
• Gluten Free Cornish Pasty by Maroc Mama
• Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
• Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
• Comforting Mashed Potatoes by Momma’s Meals
• Chunky Chili Beans by Mama Mommy Mom
• Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian 
• Feijoada Portuguese Bean Stew by Family Foodie

Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Hot Dr. Pepper with Lemon by Kwisten’s Favorites
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
• Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

We are thrilled to have Lee Woodruff joining us for this event. Lee is an author, contributor to CBS Good Morning, wife, mother, and one who has been through some tough times. Her husband, Bob, was critically injured while reporting in Iraq in 2006. You can read about it in her book, In an Instant. She also has two other books, Perfectly Imperfect and the recently released Those We Love Most.

Lee will be tweeting with us in the #SundaySupper chat. Set your reminder and join in today (Sunday, October 14th) at 7pm Eastern Time. Follow the #SundaySupper hashtag and be sure to include it in your tweets during the chat. Take a look at the #SundaySupper Pinterest board for even more food photos and recipes.

What is your ultimate comfort food? Do you find yourself craving it during a tough time or is it seasonal? So interesting how food plays a greater part in our lives than only for eating. Family dinners, celebrations, fun times, sad times, and so much more is highlighted with food. The wonderful memories held in a taste or smell can be unleashed and give us comfort when we need it.

3 from 2 votes

Print

Chocolate Layer Cake

A recipe for a chocolate layer cake with moist chocolate layers and a creamy chocolate frosting.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 servings

Author Renee

Ingredients

For the cake:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs at room temperature
• 1 cup buttermilk at room temperature
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1/2 cup hot coffee
• 1/2 cup boiling water

For the frosting:

• 3/4 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 7 cups sifted powdered sugar

Instructions

For the cake:

1. Preheat the oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottom of the pans with parchment paper. Grease the parchment paper and then flour the pans.
2. In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk to combine. Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee and boiling water. The batter will be thin. Pour batter evenly into prepared pans.
3. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.

For the frosting:

1. In a medium saucepan, add the butter, cocoa, and milk. Cook over low heat until butter melts, stirring constantly. Remove pan from heat. Add salt, vanilla, and powdered sugar to the pan. Beat on high speed of an electric mixer until of spreading consistency. (Frosting will thicken as it cools). Add additional warm milk if necessary.

For the cake:

1. Spread frosting on top of each layer and on the sides of the cake. Slice and enjoy!

Recipe Notes

You may have extra frosting as this recipe makes a big batch. Store any leftover frosting in the refrigerate for up to 1 week. Bring frosting to room temperature to use.

Cake recipe adapted from Hershey’s and That Skinny Chick Can Bake. Frosting adapted from Southern Living 1986 Annual Recipes