A chocolate cake to die for is the only thing you can say about these deep, dark, delicious layers waiting for myriad fillings and finishes. These chocolate cake layers start moist and stay moist for days making them ideal whether you are producing one cake or 20 cakes.
I can’t remember how long ago I found the original recipe in a Good Housekeeping magazine. Rose Levy Beranbaum was commissioned to make a celebration cake for the magazine and it was all chocolate (what else do you celebrate with?). It was around the time I was first starting my bakery, Truffes. When I first started I thought that every cake had to be made with butter because I was upscale. Big mistake! What I actually found was that cakes made with butter have a shorter life span and stale quicker than cakes made with oil. Since I was selling to restaurants and hotels which need a longer shelf life than caterers (to whom I also sold) a longer shelf life was necessary. As much as you want to believe all of your hard work and deliciousness is selling out immediately, it generally isn’t – unless it’s a catered event. So of ultimate importance is shelf life. Continue reading