Chocolate Layer Cake Recipe

Chocolate Layer Cake Recipe

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This recipe is for a classic, moist chocolate layer cake with a rich chocolate frosting. It’s perfect for birthdays, celebrations, or any time you crave a decadent treat.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder (good quality)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee

For the Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ¾ cup unsweetened cocoa powder (good quality)
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

Cake:

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.  
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.  
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined.
  5. Add Coffee: Carefully pour in the hot coffee and mix until the batter is smooth and uniform. The batter will be thin.
  6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frosting:

  1. Cream Butter: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
  2. Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
  3. Add Milk and Vanilla: Gradually add the milk and vanilla extract, mixing on low speed until combined. Increase speed to medium and beat until the frosting is light and fluffy. Add a pinch of salt.
  4. Assemble and Frost: Once the cakes are completely cooled, place one layer on a cake plate. Spread a layer of frosting over the top. Place the second cake layer on top of the frosting. Frost the entire cake with the remaining frosting.

Tips and Variations:

  • For a richer chocolate flavor, use dark cocoa powder.
  • You can add chocolate chips to the batter for extra chocolatey goodness.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Decorate the cake with sprinkles, chocolate shavings, or fresh berries.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.

Enjoy your delicious chocolate layer cake!

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