A super moist, rich and decadent chocolate cake that everyone will love!
Hey guys it’s Jessica from Sprinkle Some Sugar! If anyone knows me, they know I have a pretty unreal obsession with chocolate. It’s a mystery how I am not 3,000 pounds by now. But what comes with being a chocolate connoisseur, is knowing the good recipes from the bad. This amazing chocolate layer cake is one of my favorites and my go-to for birthdays and special occasions! Every person in my family requests this cake for their birthday, it’s pretty funny!
Depending on where I am taking the cake, sometimes I’ll change out the regular cocoa powder for dark cocoa powder in both the cake recipe and the frosting recipe to make the chocolate flavor even deeper. The way I have it in the recipe here for you guys today, is more of a devil’s food cake flavor. Super chocolate-y, sooo moist and delicious. It is literally the perfect chocolate cake.
By adding hot coffee to the batter, it really intensifies the chocolate flavor and brings it out in a whole different way. You cannot taste the coffee at all but if you are serving this cake to kids, you might want to keep that in mind. 🙂 Hot water is just fine to substitute and is what the original recipe calls for.
The frosting comes from a frosted brownie recipes on my site – SO GOOD. It’s so creamy, super chocolate-y and delicious. You guys are going to love this cake!
Amazing Chocolate Layer Cake
Ingredients
*Chocolate Cake*
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup freshly brewed hot coffee
*Chocolate Frosting*
- 1 cup unsalted butter, softened
- 5 tbs corn syrup
- 1 cup unsweetened cocoa powder
- 3 cups confectioner's sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Grease two 9" baking pans and line the bottoms with parchment paper circles to ensure no sticking.
- In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder and salt together until combined. Make a well in the center and add eggs, milk, vegetable oil and vanilla. Beat until fully incorporated. Add hot coffee and beat again. Batter is supposed to be very thin.
- Pour batter evenly into prepared baking pans. Bake 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10-15 minutes in hot pans before inverting onto a wire rack to finish cooling completely.
- While cakes are cooling, you can prepare frosting. In a large bowl, beat butter and corn syrup until smooth. Add cocoa powder, sugar, vanilla, and cream a little bit at a time until desired consistency is achieved, beating until fully combined. About 2 minutes.
- To assemble cake: place one cake layer on a cake plate and add a generous amount of frosting on top in an even layer. Add second cake layer on top and frost the top and sides of cake.
You might also like:
Chewy Brownies with Chocolate Fudge Frosting
Triple Dark Chocolate Truffle Brownies
The Ultimate Chocolate Cupcakes
You may want to look at the frosting ingredients. There seems to be two sets that are duplicated in some ways. I thought maybe you had two frostings or a frosting and filling but it seems the ingredients are doubled or duplicated. The recipe looks great. I am looking forward to making it!
Hi everyone, I think Jessica has updated the frosting recipe. Sorry for the confusion.
Something seems to be wrong with your frosting ingredients.
Which frosting recipe is right? There are two,
I was wondering the same – please give correct frosting ingredients/amounts, thanks.
Thanks for this recipe! This is amazing! Saved this as my favorite chocolate cake.
ohhh this cake is SO PERFECTLY chocolatey!!
This cake is absolutely sinful!!! and I like it. Pinned it to my new chocolate board. Chocolate is my weakness.
The recipe looked so good and I followed it to the nth degree. My ingredients were fresh and my oven temp is right on. The 2 pans fell and I have a brownie in the middle and cake on the outer edges. It tastes WONDERFUL and elected not to worry about the middles. Just evened them up and put the excess in the middle. Frosting is yummy. Just wondering why my cakes dropped.
Ps. Just had a thought. My altitude is 4800 feet.