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Layered with a creamy fudge frosting, this easy-to-make chocolate layer cake is moist with a deep chocolate flavor. | prettysimplesweet.com

Chocolate Layer Cake

Moist, rich chocolate cake layered with fudgy chocolate frosting. This is the perfect celebration cake, or make it whenever you have a serious chocolate craving.

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 ¾ cups (250g) all-purpose flour, sifted
  • ⅔ cup (65g) unsweetened cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs , room temperature
  • ½ cup (120 ml) neutral oil, such as canola
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) buttermilk (or whole milk)
  • 1 cup (240 ml) hot water
  • Optional: To enhance the chocolate flavor, replace some or all of the hot water with strong coffee, or add 2 oz of melted dark chocolate into the hot water.
  • Chocolate frosting recipe

Instructions

  1. Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

  2. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.

  3. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That's ok.
  4. Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.

  5. Assembling the cake:

    Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a serrated knife to make it flat). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.

  6. Store cake in the fridge for up to 3 days. Bring to room temperature before serving.