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Chocolate Layer Cake Recipe

Chocolate Layer Cake Recipe

Master this homemade chocolate layer cake with its impossibly moist crumb and rich, intense flavor. The best chocolate cake recipe features Dutch-processed cocoa, buttermilk for tenderness, and a foolproof chocolate frosting that spreads like a dream. Perfect for celebrations or weekend baking projects!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
A three-layer chocolate cake stands proudly on a white ceramic cake stand, bathed in soft natural light streaming through a nearby window. The deeply colored chocolate frosting is applied with elegant swirls that catch the light, while the cross-section reveals moist, tender cake layers with perfect crumb structure. A few strategically placed fresh raspberries add vibrant red contrast against the dark chocolate exterior, with a light dusting of cocoa powder adding dimension. A silver cake server rests nearby on the marble countertop, with scattered cacao nibs and chocolate curls surrounding the base of the cake stand, hinting at the intense chocolate flavor within.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">80g Dutch-processed cocoa powder</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the chocolate frosting:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">100g Dutch-processed cocoa powder</li><li class="ingredients-single-item">480g powdered sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Wire cooling racks</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/190°C (conventional). Grease three 20cm round cake pans, line the bottoms with parchment paper, and lightly dust the sides with cocoa powder to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking the dry ingredients separately ensures even distribution of the leavening agents for a uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract on medium speed until thoroughly combined, about 2 minutes. The combination of oil and buttermilk creates an exceptionally moist cake with a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, mixing just until no dry streaks remain after each addition. Be careful not to overmix, which can develop gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly pour in the hot coffee (the heat helps intensify the chocolate flavor by blooming the cocoa powder) and mix on low speed until fully incorporated. The batter will be quite thin – this is exactly right and is the secret to its incredible moisture!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the prepared pans (about 500g per pan if you want to be precise). Tap each pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The cakes should spring back slightly when touched and begin to pull away from the sides of the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto wire racks to cool completely. If the cakes have domed tops, you can level them with a serrated knife once cool for professional-looking flat layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the frosting, beat the softened butter in a stand mixer fitted with the paddle attachment for 3-5 minutes until lightened in color and fluffy. Properly aerated butter creates a silky-smooth frosting base.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sift together the cocoa powder and powdered sugar, then add to the butter in 3-4 additions, mixing well after each. The frosting will appear very thick at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 2-3 minutes until light and fluffy. If the frosting seems too thick, add additional cream, one tablespoon at a time, until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble the cake, place one layer on a cake board or serving plate. Spread about 180g of frosting evenly across the top, extending just beyond the edges. Place the second layer on top and repeat with another 180g of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the final layer on top, then apply a thin layer of frosting all over the cake to seal in crumbs (this is called a crumb coat). Refrigerate for 20 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply the remaining frosting to the chilled cake, creating decorative swirls with an offset spatula or the back of a spoon. For the smoothest finish, warm your offset spatula in hot water and dry it between strokes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Let the cake stand at room temperature for 1-2 hours before serving to allow flavors to meld and the frosting to soften slightly. This cake keeps beautifully at room temperature for up to 3 days in an airtight container, or refrigerated for up to a week – just bring to room temperature before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Layer Cake?

This decadent chocolate layer cake requires all-purpose flour, Dutch-processed cocoa powder, leavening agents, granulated and brown sugars, buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee for the cake. The frosting uses butter, cocoa powder, powdered sugar, heavy cream, and vanilla.

How to cook Chocolate Layer Cake at home?

Learn how to cook Chocolate Layer Cake by carefully mixing dry and wet ingredients separately, adding hot coffee to enhance the chocolate flavour, and dividing the batter between three cake pans. Bake at 170°C (fan) until a toothpick comes out with moist crumbs, then cool before layering with silky chocolate frosting for a professional finish.

Why does this chocolate cake recipe use hot coffee?

Hot coffee serves two important purposes: the heat helps "bloom" the cocoa powder, releasing more chocolate flavour, while the coffee itself enhances the depth of the chocolate without adding a coffee taste. If you prefer, hot water can be substituted with minimal flavour loss.

How can I ensure my chocolate frosting is perfectly smooth and creamy?

For silky-smooth chocolate frosting, start with properly softened butter (not melted), beat it until light and fluffy before adding other ingredients, sift the cocoa powder and sugar to remove lumps, and use room temperature heavy cream. Finally, beat the frosting for a full 2-3 minutes for optimal aeration.

Can I make this cake in advance for a special occasion?

Yes! The unfrosted cake layers can be wrapped tightly and frozen for up to a month. The assembled cake keeps beautifully at room temperature for 3 days or refrigerated for up to a week. For the freshest taste, bring refrigerated cake to room temperature before serving.

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