Description
A rich and moist chocolate layer cake that will delight any chocolate lover.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (64g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (113g/120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240g/ml) buttermilk, at room temperature
- 1 cup (240g/ml) freshly brewed strong hot coffee or hot water
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature (for buttercream)
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (64g) unsweetened cocoa powder (natural or Dutch-process)
- 3–5 Tablespoons (45–75g/ml) heavy cream (or half-and-half or milk), at room temperature
- 1 teaspoon pure vanilla extract (for buttercream)
- 1/4 teaspoon salt (for buttercream)
- Optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In another bowl, mix the oil, eggs, and vanilla together with a mixer on medium-high speed until combined. Add buttermilk and mix until combined.
- Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk or beat on low speed until fully combined.
- Divide the batter evenly between the prepared pans. Bake for 23–26 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 1 hour, then remove from pans and cool completely on a rack.
- For the buttercream, beat the butter on medium speed until creamy. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, vanilla extract, and salt. Beat until well combined.
- Level the cakes if domed, then place one layer on a plate, frost the top, and add the second layer. Apply remaining frosting to the top and sides.
- Refrigerate uncovered for 30–60 minutes before slicing. Serve at room temperature or chilled.
- Store leftover cake tightly covered in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use parchment paper to help the cakes release smoothly from the pans.
- Consider covering leftover cake with a cake carrier for proper storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg