Moist Chocolate Layer Cake (Print Version)
# Ingredients:
01 -
1 3/4 cups all-purpose flour.
02 -
3/4 cup unsweetened cocoa powder.
03 -
1 3/4 cups granulated sugar.
04 -
2 teaspoons baking soda.
05 -
1 teaspoon baking powder.
06 -
1 teaspoon salt.
07 -
2 teaspoons espresso powder (optional).
08 -
1/2 cup vegetable oil.
09 -
2 large eggs, room temperature.
10 -
2 teaspoons vanilla extract.
11 -
1 cup buttermilk, room temperature.
12 -
1 cup hot strong coffee.
13 -
1 1/4 cups unsalted butter, softened (for frosting).
14 -
3 1/2 cups confectioners' sugar.
15 -
3/4 cup cocoa powder.
16 -
3-5 tablespoons heavy cream.
17 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Preheat to 350°F. Grease two 9-inch pans, line with parchment.
02 -
Whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder.
03 -
Combine oil, eggs, vanilla, and buttermilk until mixed.
04 -
Add wet to dry ingredients with hot coffee, mix until combined.
05 -
Divide between pans, bake 23-26 minutes until done.
06 -
Beat butter until creamy, add sugar, cocoa, cream, salt, and vanilla until fluffy.
07 -
Level cakes if needed, stack with frosting between layers and covering outside.
08 -
Chill 30-60 minutes before serving.
# Notes:
01 -
Can be made as sheet cake.
02 -
Freezes well up to 3 months.
03 -
Use natural not dutch cocoa.
04 -
All ingredients should be room temperature.