World’s Best Chocolate Layer Cake

Perfect Pairing:  Vegetable peeler

There has been no official study proving that this truly is the World’s Best Chocolate Layer Cake, but I think it is definitely the best.  Perhaps I am too emotionally attached to make an unbiased decision.  You see, this is my birthday cake!  My wonderful mom makes it for me every year.  Proof…

1997

Try not to be jealous of my awesome short-sleeved sweater with shoulder pads.  Not sure what I was trying to accomplish with the hand under the chin move.

2002

2012

That is when my age started with a "3"!

2013
 

I love the story behind this cake and how it became my personal birthday dessert.  My mom first tasted it at a family reunion in the summer of 1982.  She was 9 months pregnant with me and picked up a piece of this cake in the potluck line.  She absolutely loved it, and really wanted the recipe.  She left a note on the cake asking the cake-maker to find her and share the recipe.  I love that story!

The actual cake portion is nothing crazy, just a standard cake mix.  It is the chocolate layer in between the cake that makes this special.  This is how it goes down.

Slice the two 9 inch cakes in half, lengthwise.  This is much easier to manage if you freeze the cakes first.

Spread a layer of melted chocolate and toasted slivered almonds.  This layer hardens as it chills and just makes the whole thing over the top delicious.  It is kind of like a candy bar in the middle of the cake. 

 Another layer of cake, layer of cool whip, then more chocolate

Top everything off with cool whip and chocolate curls. 

Use a vegetable peeler to make chocolate curls before melting the rest of the chocolate.  It is so simple but adds a nice touch to the finished cake.

 

World’s Best Chocolate Layer Cake

Adapted by Lindsay at Perfecting the Pairing from Unknown Source

Printable Recipe

Ingredients:

·         1 box Devils Food chocolate cake mix

·         2, 4 oz., packages Bakers German Chocolate

·         ¾ cup butter, softened

·         ½ cup slivered almonds, toasted

·         8 oz. Cool Whip

Directions:

Prepare cake as directed on package and bake in two greased and floured, 9 inch cake pans.  Allow cakes to cool and then place in freezer until ready to slice.  Slice each of the cakes in half horizontally.

Using a vegetable peeler, peel curls off of the Bakers chocolate and set aside.

Melt the remaining chocolate over low heat or in the microwave.  Allow the chocolate to cool slightly and then mix in the butter and toasted almonds.

Place one layer of cake on a cake pedestal or tray, spread half of the chocolate mixture over the cake and distribute evenly across the cake with a spatula.  Top with another layer of cake.  Spread half of the cool whip over the second layer.  Repeat with the remaining two pieces of cake, chocolate, and cool whip.  Top with the chocolate curls.  Chill at least one hour, or until the chocolate has hardened.

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