Chocolate Layer Cake
TOTAL TIME 4 hours
SERVINGS 12-16
PREP TIME 30 minutes
COOK TIME 25 minutes
Adapted from Sally’s Baking Addiction’s "Deliciously Moist Chocolate Layer Cake" recipe
INSTRUCTIONS
Preheat oven to 350 degrees. Grease two 9-inch pans, and line with parchment paper rounds. Then grease the parchment paper. Set aside. Next, prepare the cake. Whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment mix the oil, eggs and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients, add the hot coffee and whisk or beat on low speed until the batter is completely combined. The batter will be thin. Divide batter evenly between pans. Bake for 23-26 minutes or it bounces back per Shana’s tip. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. Make the buttercream. With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add ¼ cup more confectioners’ sugar if frosting is too thin or 1-2 more tablespoons of cream if frosting is too thick. Taste, and add another pinch of salt if desired. Assemble and frost the cake. If cooled, cakes are domed on top. Use a large, serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. You can discard it, crumble it over the finished cake or just snack on it. Place one cake layer on your serving plate, evenly cover the top with frosting. Top with a second layer, and spread remaining frosting all over the top and sides. Refrigerate the uncovered cake for at least 30-60 minutes before slicing to help set the shape. Cake can be served at room temperature or chilled. (Preferably with a cold glass of milk.) Cover leftover cake tightly, and store in the refrigerator for five days. If left at room temperature, make sure to cover the exposed cake interior with plastic wrap. You can also wrap and freeze this cake by the slice to enjoy. later.
1
CAKE INGREDIENTS 1 ¾ cups all-purpose flour (spooned and leveled) ¾ cup unsweetened natural cocoa powder
2
1 ¾ cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt
2 teaspoons espresso powder (optional, but recommended) ½ cup vegetable oil (canola oil or coconut oil will also work)
2 large eggs at room temperature 2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature 1 cup strong hot coffee (regular or decaf)
3 4 5
CHOCOLATE BUTTERCREAM INGREDIENTS 1 ¼ cups (aka 2.5 sticks) unsalted butter softened to room temperature 3 ½ cups confectioners’ sugar ¾ cup unsweetened cocoa powder (natural or Dutch- processed will work) 3-5 tablespoons heavy cream or half and half at room temperature ¼ teaspoon salt 1 teaspoon pure vanilla extract Semisweet chocolate chips, chocolate shavings and/or sprinkles for decorating (optional)
6
7
8
27
Made with FlippingBook Digital Publishing Software