A recipe for a chocolate layer cake with moist chocolate layers and a creamy chocolate frosting.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings6servings
AuthorRenee
Ingredients
For the cake:
2cupssugar
1 3/4cupsall-purpose flour
3/4cupunsweetened cocoa powder
1 1/2teaspoonsbaking powder
1 1/2teaspoonsbaking soda
1teaspoonsalt
2eggsat room temperature
1cupbuttermilkat room temperature
1/2cupvegetable or canola oil
2teaspoonsvanilla extract
1/2cuphot coffee
1/2cupboiling water
For the frosting:
3/4cupunsalted butter
3/4cupunsweetened cocoa powder
1/2cupmilk
1/4teaspoonsalt
2teaspoonsvanilla extract
7cupssifted powdered sugar
Instructions
For the cake:
Preheat the oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottom of the pans with parchment paper. Grease the parchment paper and then flour the pans.
In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk to combine. Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee and boiling water. The batter will be thin. Pour batter evenly into prepared pans.
Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.
For the frosting:
In a medium saucepan, add the butter, cocoa, and milk. Cook over low heat until butter melts, stirring constantly. Remove pan from heat. Add salt, vanilla, and powdered sugar to the pan. Beat on high speed of an electric mixer until of spreading consistency. (Frosting will thicken as it cools). Add additional warm milk if necessary.
For the cake:
Spread frosting on top of each layer and on the sides of the cake. Slice and enjoy!
Recipe Notes
You may have extra frosting as this recipe makes a big batch. Store any leftover frosting in the refrigerate for up to 1 week. Bring frosting to room temperature to use.