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Deliciously Moist Chocolate Layer Cake
By Sally · sallysbakingaddiction.com
Serves 12–16
| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease two 9-inch cake pans, line with parchment paper rounds, grease parchment | ||||||
| 1 3/4 cups / 219 g all-purpose flour (spooned & leveled) | Whisk dry ingredients together | Combine dry & wet, add hot coffee, beat until combined | Divide batter between pans, bake 350°F / 177°C, 23–26 min | Cool in pans 1 hr, turn out onto rack to finish cooling | Level cake tops if domed, layer with frosting, frost top & sides | Chill uncovered 30–60 min before serving |
| 3/4 cup / 64 g unsweetened natural cocoa powder | ||||||
| 1 3/4 cups / 350 g granulated sugar | ||||||
| 2 teaspoons baking soda | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon salt | ||||||
| 2 teaspoons espresso powder (optional) | ||||||
| 1/2 cup / 120 ml vegetable oil | Mix oil, eggs & vanilla; add buttermilk | |||||
| 2 large eggs, at room temperature | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 1 cup / 240 ml buttermilk, at room temperature | ||||||
| 1 cup / 240 ml freshly brewed strong hot coffee or hot water | ||||||
| 1 1/4 cups / 282 g unsalted butter, softened to room temperature | Beat butter until creamy, add confectioners' sugar, cocoa, cream, vanilla & salt, beat 1 min | |||||
| 3 1/2 cups / 420 g confectioners' sugar | ||||||
| 3/4 cup / 64 g unsweetened cocoa powder | ||||||
| 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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