Deliciously Moist Chocolate Layer Cake (Print-Friendly Version)

Layered chocolate cake with a tender crumb and triple chocolate flavor, finished with creamy chocolate buttercream.

# List of Ingredients:

→ Cake

01 - 219 g all-purpose flour
02 - 62 g unsweetened natural cocoa powder
03 - 350 g granulated sugar
04 - 2 teaspoons baking soda
05 - 1 teaspoon baking powder
06 - 1 teaspoon salt
07 - 2 teaspoons espresso powder (optional)
08 - 120 ml vegetable oil (or canola oil or melted coconut oil)
09 - 2 large eggs, at room temperature
10 - 2 teaspoons pure vanilla extract
11 - 240 ml buttermilk, at room temperature
12 - 240 ml freshly brewed strong hot coffee

→ Chocolate Buttercream

13 - 282 g unsalted butter, softened to room temperature
14 - 420 g confectioners’ sugar
15 - 65 g unsweetened cocoa powder (natural or dutch process)
16 - 45-75 ml heavy cream (or half-and-half or milk), at room temperature
17 - 1/4 teaspoon salt
18 - 1 teaspoon pure vanilla extract

→ Decoration (optional)

19 - Semi-sweet chocolate chips

# How to Prepare:

01 - Preheat oven to 177°C. Grease two 23-cm round cake pans and line the bases with parchment paper rounds. Grease the parchment as well to ensure easy release.
02 - In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using) until evenly combined.
03 - In a separate bowl, use an electric mixer or whisk to thoroughly blend vegetable oil, eggs, and vanilla extract. Mix in buttermilk until incorporated.
04 - Pour the wet ingredients into the dry mixture. Add hot coffee and mix on low speed until batter is completely combined and smooth. The batter will be thin.
05 - Divide the batter evenly between prepared pans. Bake for 23–26 minutes or until a toothpick inserted in the center emerges clean. Baking times may vary.
06 - Remove cakes from the oven and place pans on a wire rack. Allow cakes to cool completely in the pans before turning out.
07 - Beat softened butter with a mixer on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, cocoa powder, 45 ml heavy cream, salt, and vanilla. Mix on low for 30 seconds, then increase to high and beat for 1 minute. If frosting is too thin, add more confectioners' sugar or cocoa powder; if too thick, add additional cream in small amounts.
08 - If cake layers are domed, level tops using a large serrated knife. Place one layer on a cake stand or plate. Spread with buttercream, add the second layer, and cover the top and sides with remaining frosting.
09 - Garnish cake with chocolate chips if desired. Refrigerate uncovered for 30–60 minutes to set the shape before slicing.
10 - Serve at room temperature or chilled. Store tightly covered cake in the refrigerator for up to 5 days.

# Additional Information:

01 - For best results, use room temperature ingredients to ensure an even batter texture.
02 - Espresso powder and coffee intensify chocolate flavor without imparting noticeable coffee taste.
03 - To create your own buttermilk, combine 2 teaspoons of white vinegar or lemon juice with enough whole milk to reach 240 ml, let stand 5 minutes before use.
04 - Cakes may slightly sink in the center after cooling due to high moisture; this is typical for moist chocolate cakes.
05 - For a sturdier crumb, replace half the buttermilk and hot coffee with 120 ml each, and add 180 g full-fat sour cream to the wet ingredients.
06 - Wrap baked cake layers well and refrigerate up to 2 days or freeze up to 3 months.

Return to Previous