Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  • Author: bestfeed