Deliciously Moist Chocolate Layer Cake
A rich and fluffy chocolate layer cake perfect for any celebration or cozy night in, delivering a moist and delightful treat.
Ingredients
For the cake
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup freshly brewed strong hot coffee (regular or decaf)
For the buttercream
- 1 and 1/4 cups unsalted butter, softened to room temperature
- 3 and 1/2 cups confectioners' sugar
- 3/4 cup unsweetened cocoa powder (natural or Dutch process)
- 3-5 tablespoons 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 for garnish
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper again.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- In another bowl, mix the oil, eggs, and vanilla on medium-high speed until combined. Add the buttermilk and mix again.
- Pour the wet ingredients into the dry ingredients and add the hot coffee. Whisk or mix on low speed until everything is well combined.
- Divide the batter evenly between the two pans.
Baking
- Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cakes from the oven and let them cool completely in the pans on a wire rack.
Making the buttercream
- Beat the softened butter on medium speed for about 2 minutes until creamy.
- Add the confectioners' sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed for 1 minute.
- If the frosting is too thin, add more sugar; if it's too thick, add more cream.
Assembling the cake
- Level the tops of the cooled cakes if they are domed.
- Place one layer on your serving plate and cover the top with frosting.
- Add the second layer and spread the remaining frosting on the top and sides of the cake.
- If you like, garnish with chocolate chips.
Chilling and serving
- Refrigerate the cake uncovered for 30-60 minutes before slicing.
- This helps the shape set. You can serve it right away or keep it refrigerated for up to 4-6 hours before serving.
Notes
Use room temperature ingredients for the best results. Make sure to properly measure the flour to avoid a dense cake. Don’t over-bake the cakes; check for doneness a few minutes early.