Description

Indulge in the ultimate chocolate experience with this Deliciously Moist Chocolate Layer Cake. Perfectly rich and fudgy, this cake is a delightful centerpiece for birthdays, celebrations, or any occasion that calls for a sweet treat. Crafted with a blend of buttermilk and coffee, this recipe ensures every bite is irresistibly moist. Topped with creamy chocolate buttercream and sprinkled with chocolate chips, it’s a chocolate lover’s dream come true. Plus, it’s versatile enough to be made as a simple sheet cake for easy serving. Get ready to impress your friends and family with this unforgettable dessert!

Ingredients

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1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
1 cup freshly brewed strong hot coffee (regular or decaf)
1 and 1/4 cups unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder (natural or dutch process)
3–5 Tablespoons heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans. Line with parchment paper rounds, then grease the parchment paper as well.
In a large bowl, whisk together the following dry ingredients: all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder.
In another bowl, mix the wet ingredients: vegetable oil, large eggs, pure vanilla extract, and buttermilk.
Combine these mixtures by pouring the wet ingredients into the dry ingredients followed by hot coffee. Whisk until fully combined; note that the batter will be thin.
Divide the batter evenly between both prepared pans. Bake in your preheated oven for about 23–26 minutes. To check if they are done, insert a toothpick into the center; it should come out clean.
Once baked, remove from oven and set on a wire rack to cool completely while still in their pans.
In a mixing bowl fitted with a paddle attachment, beat softened butter on medium speed until creamy—about 2 minutes. Gradually add confectioners’ sugar, cocoa powder, heavy cream, salt, and pure vanilla extract. Beat on low speed first then increase to high speed for one minute until fluffy.
If needed, level off any domed tops of your cooled cakes with a serrated knife. Place one layer on your serving plate or cake stand. Spread an even layer of frosting over it before placing the second layer on top. Use remaining frosting to cover top and sides of the entire cake.
Refrigerate uncovered for at least 30–60 minutes before slicing; this helps set its shape nicely. After chilling time is complete, serve immediately or keep refrigerated for up to several hours before serving.
Cover any leftover cake tightly with plastic wrap or use a cake carrier. It can stay fresh in your refrigerator for about five days.

Prep Time: 30 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 38g
Sodium: 320mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg