A recipe and educational on a way to make my favourite chocolate layer cake with a easy home made chocolate buttercream frosting. This recipe is straightforward to make and turns out perfect every single time!
direction Dessert
delicacies American
keyword chocolate layer cake
Prep Time 1 hour
prepare dinner Time half-hour
total Time 1 hour 30 minutes
Yields 12 slices
components
For the chocolate cake:
2 cups (250 grams) all-purpose flour, spooned & leveled
3/4 cup (65 grams) unsweetened cocoa powder
1 and half of teaspoons baking soda
1 and half of teaspoons baking powder
1 teaspoon salt
1 cup (two hundred grams) granulated sugar
1 cup (two hundred grams) brown sugar
half cup (120ml) canola or vegetable oil
1 cup (240 ml) buttermilk
2 big eggs
2 teaspoons natural vanilla extract
1 cup (240 ml) boiling water
1 teaspoon immediately coffee powder optionally available, however endorsed
For the chocolate buttercream frosting:
2 cups (460 grams) unsalted butter, softened to room temperature
6 cups (720 grams) powdered sugar
1 cup (ninety grams) unsweetened cocoa powder, sifted
6-7 tablespoons (ninety-one hundred and five ml) heavy whipping cream
2 teaspoons vanilla extract
1/four teaspoon salt
instructions
To make the chocolate cake:
Preheat oven to 350°F. Spray 3 eight-inch cake pans with nonstick cooking spray and line the lowest of each pan with parchment paper. Set aside.
In a huge mixing bowl, sift collectively the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar till well mixed. Then, add the oil, buttermilk, eggs, and vanilla extract and mix until simply blended.
upload the immediate espresso powder to the cup of boiling water and blend until completely dissolved. upload to the integration bowl and blend till the entirety is just combined. The batter can be thin.
flippantly distribute the batter among all 3 cake pans. Bake at 350°F for 28-half-hour or till a toothpick inserted into the center of the desserts comes out smooth and the tops spring returned when lightly touched.
dispose of from the oven and transfer to a cord rack to cool absolutely.
To make the chocolate frosting:
inside the bowl of a stand mixer fitted with the paddle attachment, or in a massive mixing bowl using an electric mixer, beat the butter on medium pace for 1-2 minutes or till clean.
add the powdered sugar one cup at a time, making sure to combine nicely after every addition. Scrape down the edges of the bowl, then upload the cocoa powder and blend till fully combined.
upload the heavy whipping cream, vanilla extract, and salt and mix on medium speed till completely combined, making sure to scrape down the edges of the bowl as wished.
To gather the cake:
stage the tops of each cake with a knife or cake leveler. area one of the cakes on a cake stand, pinnacle with a layer of frosting, and smooth it out into one even layer. Repeat with the second layer of cake. region the third layer of cake on pinnacle and use the remaining frosting to frost the top and facets of the cake.
Recipe Notes
Prep time does now not consist of cooling time.
keep leftover cake in an airtight field in the refrigerator for up to four days.
To make beforehand of time: cover cake layers tightly and store in the fridge or at room temperature for up to two days. Frosting may be prepared 2-three days earlier, cowl tightly, and shop inside the refrigerator. permit frosting to come back to room temperature, mix the frosting properly, and frost the cake.
