Description
Indulge in a decadent and moist chocolate layer cake that is sure to impress any crowd. This recipe yields a rich cocoa-flavored cake paired with a creamy chocolate buttercream frosting, creating the perfect balance of sweetness and depth of flavor.
Ingredients
Units
Scale
Cake:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) 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 (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream:
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: Whisk the dry ingredients together. Mix wet ingredients, combine with dry ingredients, and bake.
- Make the buttercream: Beat butter, add sugar, cocoa powder, cream, salt, and vanilla. Beat until creamy.
- Assemble and frost: Level cakes, frost between layers and on top and sides. Garnish with chocolate chips if desired.
- Refrigerate cake before slicing. Serve chilled or at room temperature.
Notes
- Prepare cake layers ahead and freeze for up to 3 months.
- Make buttercream in advance and refrigerate.
- Frosted cake freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400
- Sugar: Approximately 30g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 60mg
