Chocolate Layer Cake
Ingredients
The cake
-
1 and ¾
cups
all-purpose flour
-
¾
cup
unsweetened natural cocoa powder
-
1 and ¾
cups
granulated sugar
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
2
teaspoons
espresso powder (optional)
-
½
cup
vegetable oil
-
2
large
eggs
-
2
teaspoons
pure vanilla extract
-
1
cup
buttermilk
-
1
cup
freshly brewed strong hot coffee
Chocolate buttercream
-
1 and ¼
cups
unsalted butter
-
3 and ½
cups
confectioners’ sugar
-
¾
cup
unsweetened cocoa powder
-
3–5
tablespoons
heavy cream
-
¼
teaspoon
salt
-
1
teaspoon
pure vanilla extract
-
optional
semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch cake pans.
- Whisk together the dry ingredients for the cake in a large bowl.
- In another bowl, mix the wet ingredients until combined.
- Combine the wet and dry ingredients, add hot coffee, and mix until smooth.
- Divide the batter between the prepared pans and bake for 23-26 minutes.
- Let the cakes cool in the pans on a wire rack.
- Prepare the buttercream by beating the butter and then adding the remaining ingredients.
- Level the cooled cakes if necessary, then frost the top of one layer and stack the second layer on top.
- Frost the top and sides of the cake, and garnish with chocolate chips if desired.
- Refrigerate the cake for at least 30-60 minutes before serving.
Nutrition Facts (estimated)
Servings
12-16
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
50mg
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