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Deliciously Moist Chocolate Layer Cake Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings

Description

This Deliciously Moist Chocolate Layer Cake is a rich, tender, and deeply chocolatey dessert perfect for celebrations or any special occasion. Made with high-quality cocoa powder, freshly brewed coffee to enhance the chocolate flavor, and layered with a smooth chocolate buttercream frosting, this cake offers moist texture and decadent taste. The recipe includes easy-to-follow steps for creating two perfectly baked 9-inch layers, along with a luscious homemade cocoa buttercream that can be customized for thickness and sweetness.

Ingredients

Cake Ingredients

  • 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)

Buttercream Frosting Ingredients

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
  • 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Optional for decoration: semi-sweet chocolate chips

Instructions

  1. Prepare pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly, then line them with parchment paper rounds. Grease the parchment paper as well. This ensures the cakes release easily after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set this dry mixture aside.
  3. Combine wet ingredients: Using a handheld or stand mixer with a whisk attachment, beat the vegetable oil, eggs, and vanilla extract together on medium-high speed until fully combined. Then add the buttermilk and mix until combined.
  4. Create cake batter: Pour the wet ingredients into the dry ingredients, then add the freshly brewed hot coffee. Whisk or beat on low speed until the batter is smooth and fully combined. Note that the batter will be thin.
  5. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 23-26 minutes or until a toothpick inserted into the center of the cakes comes out clean. Be mindful baking times may vary depending on your oven.
  6. Cool the cakes: Remove the cakes from the oven and transfer them onto a wire rack still in their pans. Allow them to cool completely before removing from pans.
  7. Prepare the buttercream: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy (around 2 minutes). Add 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 by adding more confectioners’ sugar or cocoa powder if too thin, or add more cream if too thick. Taste and add an extra pinch of salt if needed.
  8. Level the cakes: If the cooled cakes have domed tops, use a serrated knife to slice off the domed portion to create flat layers. Discard or crumble the trimmed cake.
  9. Assemble and frost: Place one cake layer on a cake stand or plate. Spread an even layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting evenly on top and sides. Use an icing spatula and bench scraper for smooth edges. Decorate with semi-sweet chocolate chips if desired.
  10. Chill and serve: Refrigerate the assembled cake uncovered for at least 30-60 minutes to set the frosting. You can serve the cake chilled or allow it to come to room temperature before serving.
  11. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Using a cake carrier is recommended for storage and transport.

Notes

  • Using parchment paper rounds in the cake pans helps with easy cake removal and prevents sticking.
  • Espresso powder is optional but helps deepen the chocolate flavor without adding coffee taste.
  • The cake batter is thin, which is normal due to the coffee and oil content.
  • Cakes may slightly sink in the center after cooling; this is common due to cocoa powder’s lower structural strength.
  • Adjust the buttercream consistency by adding more powdered sugar or cream to your preference.
  • Refrigerate the cake uncovered before slicing to help the frosting set properly.
  • Allow the refrigerated cake to sit at room temperature before serving for the best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/deliciously-moist-chocolate-layer-cake-recipe/