This decadent chocolate layer cake is the ultimate dessert for chocolate lovers. Rich, moist, and incredibly flavorful, this showstopping cake features tender chocolate layers frosted with silky chocolate buttercream. Perfect for birthdays, celebrations, or anytime you need a special chocolate indulgence!
Why You’ll Love This Recipe
- Incredibly Moist: The combination of vegetable oil and buttermilk creates an exceptionally tender and moist cake that stays fresh for days.
- Deep Chocolate Flavor: Natural cocoa powder and optional espresso powder create a rich, complex chocolate taste that’s not too sweet.
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- Impressive Presentation: This two-layer cake with smooth chocolate frosting makes for a stunning centerpiece at any gathering.
- Make-Ahead Friendly: Can be prepared in advance, making it perfect for planning ahead for special occasions.
Ingredients
For the Cake:
- All-Purpose Flour: Creates the structure for our cake while still allowing for a tender crumb.
- Unsweetened Natural Cocoa Powder: Provides deep chocolate flavor and rich color.
- Granulated Sugar: Sweetens the cake and helps create moisture.
- Baking Soda and Baking Powder: The combination of both leavening agents gives the perfect rise.
- Salt: Enhances all the flavors and balances the sweetness.
- Espresso Powder: Optional but recommended as it intensifies the chocolate flavor without making the cake taste like coffee.
- Vegetable Oil: Using oil instead of butter creates an exceptionally moist cake that stays soft even when refrigerated.
- Eggs: Provide structure and richness.
- Pure Vanilla Extract: Enhances the chocolate flavor.
- Buttermilk: The acidity tenderizes the crumb and adds moisture.
- Hot Coffee: Blooms the cocoa powder to enhance the chocolate flavor and adds moisture.
For the Chocolate Buttercream:
- Unsalted Butter: The base of our frosting, providing richness and structure.
- Confectioners’ Sugar: Creates a smooth, sweet frosting.
- Cocoa Powder: Adds chocolate flavor to the frosting.
- Heavy Cream: Creates a silky, spreadable consistency.
- Salt: Balances sweetness and enhances chocolate flavor.
- Vanilla Extract: Complements the chocolate and adds depth.
- Semi-Sweet Chocolate Chips: Optional for decoration.
Variations
- Mocha Cake: Increase the espresso powder to 1 tablespoon for a more pronounced coffee flavor.
- Black Forest Style: Add a layer of cherry preserves between the cake layers and top with fresh cherries.
- Peanut Butter Lover’s: Replace half the chocolate buttercream with peanut butter frosting for a delicious combination.
- Triple Chocolate: Add 1 cup of chocolate chips to the batter and garnish with chocolate ganache drip.
- Raspberry Chocolate: Add a layer of raspberry preserves between the cakes and garnish with fresh raspberries.
How to Make the Recipe
For the Cake:
- Prepare the Pans: Preheat your oven and prepare your cake pans with parchment paper for easy release.
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- Combine Wet Ingredients: Mix the oil, eggs, and vanilla, then incorporate the buttermilk.
- Create the Batter: Pour the wet ingredients into the dry ingredients, add the hot coffee, and mix until just combined. The batter will be thin.
- Bake: Divide the batter between pans and bake until a toothpick comes out clean.
- Cool: Allow the cakes to cool completely in the pans.
For the Buttercream:
- Beat the Butter: Start by creaming the butter until smooth and fluffy.
- Add Dry Ingredients: Mix in the confectioners’ sugar and cocoa powder.
- Create Silky Texture: Add heavy cream, salt, and vanilla, then beat until light and fluffy.
- Adjust Consistency: Add more sugar if too thin or more cream if too thick.
Assembly:
- Level Cakes: If needed, trim the tops of the cakes to create flat surfaces.
- Layer: Place one cake on your serving plate and spread frosting evenly on top.
- Complete: Top with the second cake and frost the entire cake with remaining buttercream.
- Decorate: Add chocolate chips or other decorations if desired.
- Set: Refrigerate for 30-60 minutes to set the frosting before serving.
Tips for Making the Recipe
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for the best incorporation.
- Don’t Overmix: Mix just until ingredients are combined to avoid a tough cake.
- Coffee Alternative: If you prefer not to use coffee, hot water works as a substitute, though you’ll lose some flavor depth.
- Measuring Cocoa: Spoon the cocoa powder into the measuring cup and level off to avoid using too much.
- Cooling Completely: Ensure cakes are completely cool before frosting to prevent melting.
- Crumb Coat: For a professional finish, apply a thin layer of frosting first (crumb coat), chill, then add the final layer.
- Buttermilk Substitute: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let stand for 5 minutes.
How to Serve
- Serve at room temperature for the best flavor and texture.
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- A glass of cold milk is the perfect accompaniment to this rich cake.
- For an elegant dessert, serve with fresh berries and a light dusting of powdered sugar.
- Coffee or hot chocolate makes the perfect beverage pairing for this decadent treat.
Make Ahead
- Cake Layers: Can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap and stored at room temperature.
- Buttercream: Can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and beat briefly before using.
- Assembled Cake: The entire cake can be made 1-2 days in advance, stored in the refrigerator in a cake carrier or loosely covered with plastic wrap.
- Freezing: Unfrosted cake layers can be frozen for up to 3 months. The fully frosted cake can be frozen for up to 2 months if wrapped properly.
FAQs
Why did my cake sink in the middle?
A slight sinking in the center is normal for chocolate cakes due to the cocoa powder having less structure than flour. For a flatter cake, avoid opening the oven door while baking and make sure your leavening agents are fresh.
Can I make this cake without coffee?
Absolutely! You can substitute hot water for the coffee. The coffee enhances the chocolate flavor without making the cake taste like coffee, but hot water will still produce a delicious cake.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done. Avoid overbaking, which can dry out the cake.
Can I make this into cupcakes instead?
Yes! This recipe will make about 24-30 cupcakes. Fill cupcake liners about 2/3 full and bake at the same temperature for approximately 18-22 minutes or until a toothpick comes out clean.
Conclusion
This chocolate layer cake is a true classic that never disappoints. With its incredibly moist texture and rich chocolate flavor, it’s the perfect dessert for any occasion, from casual family dinners to special celebrations. The simple ingredients and straightforward method make this an accessible recipe even for novice bakers, while the results are impressive enough to satisfy the most discerning chocolate lovers. Whether you’re celebrating a birthday, anniversary, or simply indulging in a chocolate craving, this cake is guaranteed to bring smiles to everyone who takes a bite.
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Deliciously Moist Chocolate Layer Cake
This incredibly moist chocolate layer cake is a chocolate lover’s dream come true. Rich with deep cocoa flavor and perfectly balanced sweetness, this cake features two tender layers held together with silky chocolate buttercream frosting. The addition of hot coffee enhances the chocolate flavor without making it taste like coffee, resulting in an irresistibly decadent dessert perfect for celebrations or special treats.
Ingredients
Scale
For the 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)
For the 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, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Semi-sweet chocolate chips for decoration (optional)
Instructions
- Prepare the Baking Pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly, line the bottoms with parchment paper rounds, then grease the parchment paper as well. This preparation ensures your cakes will release easily from the pans once baked, preventing any sticking or breaking.
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl until well combined. The espresso powder is optional but highly recommended as it enhances the chocolate flavor without adding coffee taste. Set this mixture aside while you prepare the wet ingredients.
- Combine Wet Ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla together on medium-high speed until fully combined. Add the buttermilk and continue mixing until well incorporated. The buttermilk adds moisture and a slight tanginess that balances the sweetness of the cake.
- Create the Batter: Pour the wet ingredients into the dry ingredients, then add the hot coffee. Whisk or beat on low speed until the batter is completely combined with no lumps remaining. The batter will be quite thin, which is normal and contributes to the cake’s moisture. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye on the cakes as baking times may vary depending on your oven. The cakes may slightly sink in the center when cooled – this is normal due to cocoa powder’s structure compared to flour.
- Cool the Cakes: Remove the cakes from the oven and place them on a wire rack. Allow them to cool completely in the pans before attempting to remove them. Cooling in the pans helps the cakes set their structure and prevents breaking when handled.
- Make the Buttercream: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy. 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 speed and beat for 1 full minute. Adjust consistency if needed by adding more confectioners’ sugar/cocoa powder if too thin, or more cream if too thick. Taste and add more salt if desired.
- Assemble and Frost: If the cooled cakes have domed tops, use a large serrated knife to slice a thin layer off to create flat surfaces. Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Place the second layer on top and spread the remaining frosting all over the top and sides using an icing spatula and bench scraper for a smooth finish. Garnish with chocolate chips if desired.
- Chill Before Serving: Refrigerate the uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake either at room temperature or chilled, depending on your preference. The brief chilling period makes the cake easier to slice cleanly.
Notes
- The espresso powder doesn’t make the cake taste like coffee but enhances the chocolate flavor.
- Room temperature ingredients are crucial for proper mixing and texture.
- The hot coffee helps “bloom” the cocoa powder, intensifying the chocolate flavor.
- For an even moister cake, you can brush each layer with simple syrup before frosting.
- If you don’t want to use coffee, hot water can be substituted, though you’ll lose some flavor depth.
- The slight sinking in the center is normal for chocolate cakes due to cocoa powder’s structure.
- For best results, don’t skip the chilling step before slicing.
