🍫 Decadent Chocolate Layer Cake Recipe
Servings: 10–12
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Chill Time: 1 hour (optional but recommended)
🧁 Ingredients
For the Chocolate Cake Layers:
• 2 cups (250g) all-purpose flour
• 1¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp fine sea salt
• 2 large eggs
• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) hot coffee (or boiling water)
For the Chocolate Ganache Filling:
• 200g (about 7 oz) dark chocolate, chopped
• 200ml (¾ cup + 1 tbsp) heavy cream
• 1 tbsp unsalted butter (optional, for shine)
For the Chocolate Buttercream Frosting:
• 1 cup (230g) unsalted butter, softened
• 2¾ cups (350g) powdered sugar, sifted
• ½ cup (50g) unsweetened cocoa powder
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt
🧑🍳 Instructions
1. Make the Cake:
1 Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
2 In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3 Add eggs, buttermilk, oil, and vanilla. Mix until just combined.
4 Slowly pour in the hot coffee, whisking until smooth. Batter will be thin.
5 Divide batter evenly between the prepared pans.
6 Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
7 Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Ganache Filling:
1 Heat the cream in a small saucepan until it just begins to simmer.
2 Pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
3 Stir in butter if using. Let cool until thick but spreadable (about 30 minutes at room temp or 15 minutes in the fridge).
3. Make the Buttercream:
1 Beat the softened butter on high speed for 2–3 minutes until light and fluffy.
2 Add powdered sugar, cocoa powder, and salt. Mix on low speed, then increase to medium-high.
3 Add vanilla and 2 tbsp cream or milk. Beat for 3–4 minutes until creamy and spreadable. Add more cream if needed.
🍰 Assembly
1 Level cake layers if needed.
2 Place one layer on a serving plate. Spread a generous layer of ganache on top.
3 Add second cake layer. Chill for 15–30 minutes to set if ganache is soft.
4 Frost the top and sides with chocolate buttercream. Use an offset spatula for a smooth finish.
5 Optional: Top with chocolate curls, sprinkles, or a drizzle of leftover ganache.
🌟 Tips for Success
• For extra decadence, brush each cake layer with a bit of coffee syrup or espresso before assembling.
• Chill the finished cake for at least 1 hour before slicing for clean layers.
• Store in the fridge for up to 5 days. Bring to room temp before serving for best flavor.