Vermont Cocoa Cake
Submitted by gator
A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minThis isn’t your standard chocolate cake. It’s got a secret layer hiding in the middle.
Two layers are deep, dark cocoa cake made with buttermilk for a tender crumb. The third layer swaps the chocolate for maple flavoring and chopped walnuts, creating a nutty, sweet surprise sandwiched between the two chocolate tiers.
The whole thing gets blanketed in a from-scratch chocolate fudge frosting made with real butter and cocoa, the kind that sets up thick and fudgy without being cloying. It’s a proper three-layer celebration cake with real New England character.
Variations
- Use pecans instead of walnuts in the maple layer for a richer, buttery crunch.
- Swap the chocolate fudge frosting for a maple buttercream to lean harder into the Vermont theme.
- Bake as cupcakes instead. The chocolate batter makes about 30, with a few maple ones mixed in as surprises.
Kitchen Tips
- Bloom the cocoa in boiling water first and let it cool. This deepens the chocolate flavour dramatically.
- Stir the baking soda into the buttermilk right before adding it. The reaction is what gives the cake its lift.
- Cool the frosting completely before beating in the sugar. Warm cocoa butter will make it greasy instead of fudgy.
- Let the cake layers cool fully on racks before frosting, or the frosting will slide right off.
Ingredients
Directions
Cake: Grease bottoms and side of three 8 or 9-inch layer pans.
Line bottoms with waxed paper.
Combine cocoa and boiling water.
Reserve.
Cream butter, shortening, sugar, salt and vanilla.
Add eggs and beat until light and fluffy.
Stir baking sodas into 1 cup buttermilk.
Add alternately with flour to creamed mixture.
Measure 1 ⅔ cups batter into small bowl.
Stir in 3 tablespoons buttermilk, maple flavoring and nuts.
Pour into 1 pan.
Reheat oven to 350℉ (180℃).
Blend reserved chocolate mixture into remaining batter.
Divide evenly among remaining two pans.
Bake at 350℉ (180℃) F for 30 to 35 minutes for 8-inch pans.
Bake 25 to 30 minutes for 9-inch layers, or until cake tester comes out clean.
Cool in pan for 10 minutes.
Remove from pan and let cool on racks.
When cook, frost with your favorite frosting or the above frosting.
Frosting: Melt butter in saucepan over medium heat.
Add cocoa.
Heat until mixture just begins to boil.
Stir constantly to keep smooth.
Pour into small mixing bowl.
Let cool completely.
Add alternately confectioners’ sugar and milk, beating to spreading consistency.
Add vanilla and mix.
Use to frost an 8 or 9 inch layer cake or about 30 cupcakes.
Makes 2 cups frosting.
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