Mile High Chocolate Cake Recipe
Mile High Chocolate Cake Recipe is a rich, moist dessert featuring tall layers made with Dutch-processed cocoa and enhanced by espresso powder for deep chocolate flavor. The batter includes sour cream for tenderness and a balance of leavening agents for height. Finished with a creamy, buttery chocolate frosting, this cake delivers intense chocolate indulgence and impressive presentation, perfect for special occasions or chocolate lovers.
Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- ¾ cup unsweetened Dutch-processed cocoa powder
- 2 tablespoons instant espresso powder or instant coffee
- 2 cups all-purpose flour spooned and leveled
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup sour cream room temperature
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon coarse Kosher salt
- 1 tablespoon vanilla extract
For the Frosting:
- 6 tablespoons unsweetened cocoa powder not Dutch-processed
- 4 ounces fine-quality unsweetened chocolate finely chopped
- 6 sticks 1 ½ pounds unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups whole milk
- 1 tablespoon pure vanilla extract
Instructions
Preheat and Prep Pans
- Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or nonstick spray, line the bottoms with parchment paper, and lightly dust with flour. Tap out any excess.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients
- In a large mixing bowl, beat the sugar and oil together until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Incorporate Dairy and Dry Mix
- Add the flour mixture in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix just until combined do not overbeat.
Bake the Layers
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting
- In a saucepan over low heat, melt the chopped unsweetened chocolate, stirring frequently. Once melted, remove from heat and let it cool slightly. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the cocoa powder, then the melted chocolate, and beat until smooth. Slowly pour in the milk and vanilla, and continue beating until the frosting is fluffy and spreadable.
Assemble the Cake
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the second and third layers, then frost the sides. Smooth the frosting with an offset spatula.
Chill and Serve
- For the cleanest slices, refrigerate the cake for at least 30 minutes before slicing. Bring to room temperature before serving for the best texture and flavor.