Chocolate Layer Cake
A deeply chocolatey, ultra-moist layer cake mixed in one bowl, then filled and covered with a silky chocolate frosting. The ideal birthday cake.
This is a dependable chocolate cake for birthdays and celebrations. The batter is mixed by hand in one bowl and is very thin, which is exactly right: a cup of hot coffee or boiling water blooms the cocoa, intensifies the chocolate flavor and produces a soft, moist crumb that stays tender for days. The frosting is a rich chocolate buttercream made with cocoa and powdered sugar.
Why this recipe works
- Oil and buttermilk-style moisture. Oil keeps the cake moist, and milk with the hot liquid gives a fine, tender crumb.
- Blooming the cocoa. Hot liquid dissolves cocoa powder and releases its flavor. Coffee makes the cake taste more chocolatey, not like coffee.
- Two leaveners. Baking soda reacts with the acidity of the cocoa and coffee, and baking powder gives extra, reliable lift.
Two layers or three
For a tall cake like the one pictured, divide the batter between three 8-inch (20 cm) pans and bake for 22 to 26 minutes. You will need about one and a half times the frosting to cover a three-layer cake generously.
Frosting a layer cake
- Level the cooled layers with a serrated knife if they have domed.
- Spread about 1 cup of frosting over the first layer, add the second, then cover the top and sides with a thin "crumb coat" and chill for 15 minutes.
- Finish with the remaining frosting, swirling it with the back of a spoon.
FAQ
Can I use Dutch-process cocoa?
Natural unsweetened cocoa is best here because it reacts with the baking soda. Dutch-process cocoa works but the cake will rise slightly less. For a smaller chocolate treat, try our fudgy brownies.
Chocolate Layer Cake
Ingredients
For the cake
For the chocolate frosting
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Bake the layers
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Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment paper and dust with cocoa.
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In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
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Add the eggs, milk, oil and vanilla and whisk for 1 to 2 minutes, until smooth.
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Carefully whisk in the hot coffee. The batter will be very thin.
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Divide the batter between the pans and bake for 30 to 35 minutes, until a skewer inserted in the center comes out clean.
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Cool in the pans for 10 minutes, then turn out onto a wire rack, peel off the parchment and cool completely.
Make the frosting and assemble
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Beat the butter with an electric mixer until creamy. Add the cocoa and beat until combined.
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Add the powdered sugar alternately with the milk, beating on low speed, then add the vanilla and salt and beat on medium-high for 2 minutes, until fluffy.
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Place one cake layer on a plate, spread with about 1 cup of frosting, top with the second layer and cover the top and sides with the remaining frosting.
Notes
- The batter is thin; that is normal and gives the cake its moist texture.
Tips
- Freeze the cooled layers for 30 minutes before frosting; firm layers produce fewer crumbs.
Substitutions
- Coffee: boiling water works if you prefer no coffee.
- Buttermilk: replace the milk with buttermilk for an even more tender crumb.
Storage and reheating
- Keep covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freeze unfrosted layers, well wrapped, for up to 3 months.
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