Description
This Deliciously Moist Chocolate Layer Cake features rich cocoa, espresso-enhanced flavor, and a silky chocolate buttercream frosting. Perfect for any celebration, this cake is tender, flavorful, and beautifully layered with creamy frosting that is easy to make and sure to impress.
Ingredients
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 (62g) 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
- Optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper rounds. Grease the parchment paper to ensure the cakes release easily.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
- Combine Wet Ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix again until incorporated.
- Make Batter: Pour the wet ingredients into the dry ingredients. Add the freshly brewed hot coffee and whisk or beat on low speed until the batter is completely combined. The batter will be thin.
- Bake Cakes: Divide the batter evenly between the prepared pans. Bake for 26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans on a wire rack.
- Prepare Buttercream: Beat the softened butter on medium speed with a mixer until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high and beat for 1 full minute. Adjust consistency by adding more cream if too thick or more sugar/cocoa powder if too thin.
- Level Cakes: If the cooled cakes have domed tops, use a serrated knife to slice a thin layer off to create flat surfaces for stacking. Discard the trimmed pieces or crumble over the finished cake.
- Assemble Cake: Place one cake layer on a serving plate. Spread an even layer of buttercream over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Use an icing spatula and bench scraper for smooth edges. Garnish with semi-sweet chocolate chips, if desired.
- Chill Cake: Refrigerate the assembled cake uncovered for 30 to 60 minutes to set the frosting. The cake can be served chilled or at room temperature after chilling.
- Store Cake: Cover leftover cake tightly and store in the refrigerator for up to 5 days. A cake carrier is ideal for storing and transporting.
Notes
- Using parchment paper rounds helps to release the cake easily from pans without sticking.
- Espresso powder enhances the chocolate flavor but is optional.
- Use room temperature eggs and buttermilk for better batter consistency.
- Adjust buttercream texture by adding more cream or powdered sugar as needed.
- Leveling cakes ensures even stacking and a professional finish.
- Let the cake chill to set the frosting before slicing for clean slices.
- This recipe is perfect for handheld or stand mixers.
- The recipe is adapted from Ina Garten and originally from Hershey’s.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
