Yes, you can. Use 2 9" pans for this perfect chocolate cake with cream cheese frosting. Bake for 24 - 28 minutes at 350 degrees, checking at 24 minutes. A tester will come out clean when it's done.
Be mindful that the layers may sink a bit after you take the cake out, given the amount of cocoa, which weakens the structure of the crumb. (A cake made with flour but no cocoa won't sink as much.). ;o)
/a779bd7b-4def-43aa-a5f3-1ab6f16c5966--chocolate_cake_2.JPG)
1 Comment
Be mindful that the layers may sink a bit after you take the cake out, given the amount of cocoa, which weakens the structure of the crumb. (A cake made with flour but no cocoa won't sink as much.). ;o)