Chocolate Layer Cake with Chocolate Buttercream
In short: A tall two-layer chocolate cake made with buttermilk, oil and hot coffee, filled and covered with whipped chocolate buttercream. It takes about 1 h 10 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 510 kcal
A good chocolate layer cake needs to be moist, deeply chocolatey and sturdy enough to stack. Oil and buttermilk keep the crumb soft for days, cocoa gives the flavor, and a splash of hot coffee deepens it without making the cake taste of coffee. The batter is mixed by hand with no creaming, so it is easier than it looks. Bake the layers a day ahead if you want to spread the work.
Instructions
- Heat the oven to 175°C (350°F). Grease two 20 cm (8 inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, cocoa, granulated sugar, baking soda, baking powder and salt into a large bowl and whisk to combine.
- In a jug, whisk the eggs, buttermilk, oil and vanilla. Pour into the dry ingredients and whisk until smooth, then whisk in the hot coffee. The batter will be thin.
- Divide the batter evenly between the pans. Bake for 28 to 32 minutes, until the tops spring back when pressed and a skewer in the center comes out with a few moist crumbs.
- Cool in the pans for 15 minutes, then turn out onto a rack and cool completely, about 1 hour.
- For the buttercream, beat the butter for 3 minutes until pale and creamy. Add the icing sugar and cocoa in three additions on low speed, then the milk, vanilla and salt. Beat on medium-high for 3 minutes until fluffy.
- Trim the tops of the layers flat if they have domed. Set one layer on a plate and spread with about a third of the buttercream. Add the second layer.
- Cover the top and sides with the remaining buttercream and swirl with the back of a spoon. Chill for 20 minutes before slicing.
Tips
- Hot coffee deepens the chocolate flavor and the cake does not taste of coffee. Use hot water if you prefer.
- Chill the frosted cake for 20 minutes before slicing for clean cuts, then let it stand at room temperature for 30 minutes so the crumb and buttercream soften.
Questions and answers
Can I make chocolate layer cake ahead of time?
Yes. Wrap the cooled layers and keep them for a day, or freeze them for a month. The frosted cake keeps for 3 days in a cool room or 5 days in the refrigerator.
Can I bake this batter in a different pan?
Yes. It fits a 23 x 33 cm (9 x 13 inch) pan. Bake for 25 to 30 minutes, until a skewer comes out clean, and frost the top only.
Why is my chocolate cake dry?
Overbaking is the usual cause, along with too much flour. Weigh the flour and take the layers out when a skewer still shows a few moist crumbs.
How long does it take to make Chocolate Layer Cake with Chocolate Buttercream?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Chocolate Layer Cake with Chocolate Buttercream?
About 510 kcal per serving, with 5 g of protein, 65 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 65 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 46 g |
| Sodium | 345 mg |
Estimated values, calculated from the ingredients.
