Name: The BEST Chocolate Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 250 gm (2 cups, spoon and leveled) all-purpose flour; 63 gm (3/4 cup, spoon and leveled) natural unsweetened cocoa powder; 400 gm (2 cups) granulated sugar; 1 teaspoon baking powder; 2 teaspoons baking soda; 1/2 teaspoon kosher salt; 2 teaspoons espresso powder or instant espresso granules; 180 mL (3/4 cup) whole buttermilk, at room temperature; 120 gm (1/2 cup) sour cream, at room temperature; 112 gm (1/2 cup) vegetable oil; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 180 mL (3/4 cup) freshly brewed hot coffee; 282 gm (1 1/4 cups) unsalted butter, softened; 360 gm (3 cups) powdered sugar, sifted; 84 gm (1 cup, spoon and leveled) cocoa powder, sifted; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 6 to 8 tablespoons heavy cream, at room temperature

Description

Hands down this is the BEST Chocolate Layer Cake. Decadent, incredibly moist, and ultra-chocolatey, this cake is simple to make and never disappoints!

Ingredients

Scale

For the chocolate cake:

250 gm (2 cups, spoon and leveled) all-purpose flour
63 gm (3/4 cup, spoon and leveled) natural unsweetened cocoa powder
400 gm (2 cups) granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons espresso powder or instant espresso granules
180 mL (3/4 cup) whole buttermilk, at room temperature
120 gm (1/2 cup) sour cream, at room temperature
112 gm (1/2 cup) vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
180 mL (3/4 cup) freshly brewed hot coffee

For the chocolate buttercream

282 gm (1 1/4 cups) unsalted butter, softened
360 gm (3 cups) powdered sugar, sifted
84 gm (1 cup, spoon and leveled) cocoa powder, sifted
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
6 to 8 tablespoons heavy cream, at room temperature

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Instructions

To make the chocolate cake:

Preheat the oven to 350°F. Spray two 9-inch cake pans with non-stick baking spray and line the bottom of each pan with parchment paper; set aside. OPTION for getting even cake layers: to evenly divide the batter between the cake pans later in the recipe, weigh the empty bowl from your stand mixer and make a note of it.
In the bowl of a stand mixer fitted with the whisk attachment, add the flour, cocoa powder, sugar, baking powder, baking soda, kosher salt, and espresso powder, and mix to combine (TIP: I like to remove the whisk attachment and use it to mix the dry ingredients by hand to ensure that it all gets combined).
In a small bowl, whisk together the buttermilk and sour cream until smooth. Add the buttermilk mixture, vegetable oil, eggs, and vanilla to the dry ingredients. Gradually increase the mixer to medium speed and mix for 30 seconds, until combined.
Pour the hot coffee into the batter. Cover the bowl with a clean tea towel to prevent splashing when you turn on the mixer, then gradually increase the mixer to medium speed and mix for 30 seconds. The batter will be thin.
OPTION for getting even cake layers: Weigh the bowl containing the cake batter. Now subtract the weight of the empty bowl that you noted at the beginning of the recipe from the weight of the bowl containing batter. Divide this number by 2– this is how much batter to pour into each cake pan! Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, until the tops of the cakes spring back when gently pressed and a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in their pans for 5 minutes before turning out onto a wire rack to cool completely.

To make chocolate buttercream frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
Add the powdered sugar, cocoa powder, kosher salt, vanilla, and 6 tablespoons heavy cream. Cover the bowl with a tea towel to prevent sifted ingredients from flying everywhere. Turn the mixer on low speed at first, then gradually increase to high speed and beat for 1 minute, until light and fluffy. Scrape down the sides and bottom of the bowl and check the consistency of the buttercream. If it’s too stiff, add more heavy cream, 1 tablespoon at a time, until you’ve reached the desired consistency (I typically end up adding 8 tablespoons of heavy cream for a softer buttercream).
Reduce the mixer to low speed and beat for 1 minute to remove any excess air. Use immediately on cooled cake layers.

Assembly:

Place a small dollop of buttercream on the center of a cake turntable or cake stand. Place the bottom cake layer over the dollop of buttercream and gently press to secure to the surface.
Next, spoon about 1/2 cup of buttercream onto the bottom layer and smooth into an even layer using an offset spatula. Carefully place the next cake layer on top and very gently press to adhere the two layers together.
Use the remaining buttercream to apply a layer of frosting over the entire surface of the cake (An offset spatula and icing smoother come in handy for me, but feel free to finish the cake as you please!). Enjoy!

Notes

Make ahead instructions (2 options). First, prepare the cake layers as directed and allow to cool. Wrap the cake layers in a layer of plastic wrap, then a layer of foil, and then place in a large zip-top bag. From here you have two options:
- Cakes can be stored at room temperature for 1 day before frosting and serving.
- Cakes can be stored in the freezer for up to 3 months. Allow to thaw in the fridge overnight before frosting and serving at room temperature.
This batter can be divided into 3, 6-inch cake pans. Keep in mind that your layers will be thicker and your bake time will need to be slightly longer. I recommend beginning to check for doneness between 30-35 minutes.
Storage: Store leftover frosted cake in an airtight container at room temperature for several hours or longer in the refrigerator.