Deliciously Moist Chocolate Layer Cake
2 hrs 30 min + chillingServes 12–16
A rich, moist two-layer chocolate cake with cocoa frosting, baked thin and tall with hot coffee in the batter.
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepGrease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment | |||||||||
| 219 g all-purpose flour (spooned & leveled) | Whisk flour, cocoa, sugar, baking soda, baking powder, salt & espresso powder | Pour dry into wet, add hot coffee, beat until combined | Divide batter between pans, bake 350°F / 177°C, 23–26 min | Cool in pans on rack 1 hr, then turn out & cool completely | Level cake tops if domed, place 1st layer on stand | Spread frosting on 1st layer, top with 2nd layer | Frost top & sides, garnish with chocolate chips if desired | Chill uncovered 30–60 min, slice & serve | |
| 64 g unsweetened natural cocoa powder | |||||||||
| 350 g granulated sugar | |||||||||
| 2 teaspoons baking soda | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1 teaspoon salt | |||||||||
| 2 teaspoons espresso powder (optional) | |||||||||
| 120 ml vegetable oil | Mix oil, eggs & vanilla until combined | Add buttermilk, mix until combined | |||||||
| 2 large eggs, at room temperature | |||||||||
| 2 teaspoons pure vanilla extract | |||||||||
| 240 ml buttermilk, at room temperature | |||||||||
| 240 ml freshly brewed strong hot coffee or hot water | |||||||||
| 282 g unsalted butter, softened to room temperature | Beat butter until creamy, about 2 min | Add confectioners' sugar, cocoa, 3 tbsp cream, vanilla & salt | Beat on low 30 sec, then high 1 min; adjust consistency if needed | ||||||
| 420 g confectioners' sugar | |||||||||
| 64 g unsweetened cocoa powder (natural or Dutch-process) | |||||||||
| 3–5 tablespoons / 45–75 ml heavy cream, at room temperature | |||||||||
| 1 teaspoon pure vanilla extract | |||||||||
| 1/4 teaspoon salt | |||||||||
| semi-sweet chocolate chips (optional for decoration) | |||||||||
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