Why This Recipe Works: Chocolate Layer Cake

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line the bases with parchment rounds and grease the parchment.
2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if using) in a large bowl.
3. With a whisk attachment, beat the oil, eggs and vanilla on medium-high speed until combined. Add the buttermilk and mix until combined.
4. Pour the dry ingredients into the wet ingredients, add the hot coffee or water, and mix on low speed until completely combined. The batter will be thin.
5. Divide the batter evenly between the pans. Bake for 23–26 minutes, until a toothpick inserted in the centre comes out clean. The cooled cakes may sink slightly in the centre; this is normal.
6. Cool the cakes in the pans on a rack for 1 hour. Run a knife around the edges, remove the cakes, peel off the parchment and cool completely on the rack.
7. Beat the butter on medium speed with a paddle until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, vanilla and salt. Beat on low for 30 seconds, then on high for 1 full minute. Do not over-whip.
8. If the frosting is too thin, add 1/4 cup more confectioners' sugar or cocoa powder; if too thick, add 1–2 more Tablespoons of cream. Taste and add a pinch more salt if desired.
9. If the cakes are domed, slice a thin layer off the tops with a large serrated knife to level them. Place one layer on a serving plate, spread with frosting, top with the second layer, then frost the top and sides. Garnish with chocolate chips if desired.
10. Refrigerate uncovered for at least 30–60 minutes before slicing. The cake can be kept chilled for up to 4–6 hours before serving.
11. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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