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Chocolate Layer Cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
130 minutes
Indulgent chocolate cake, simple one-bowl recipe, perfect for any occasion. Rich, moist, and decadent - a chocolate lover's delight!
Ingredients:
  • 3/4 cups (75g) dark cocoa powder
  • 2 cups (260 g) all purpose flour
  • 1 3/4 cups (270g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 3/4 cup organic canola oil
  • 1 cup piping hot coffee or hot water
  • For the frosting:
  • Chocolate Swiss Meringue Buttercream
Instructions:
  • Preheat the oven to 300°F. Line two 9-inch round cake pans with parchment rounds, then butter and flour them.
  • Combine the dry ingredients: Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  • Combine the eggs, buttermilk, oil, and vanilla in a small bowl and whisk until well blended.
  • Mix the wet ingredients into the dry while stirring with a stiff spatula until the batter thickens. Add the hot coffee and stir until well combined, reaching a smooth pourable texture. Keep stirring until the batter is cohesive.
  • Evenly distribute the batter between the two pans, with each pan containing approximately 1 lb 7 oz or 652 g of batter. Bake in the oven for around 30 minutes or until a toothpick inserted into the center comes out clean. For even baking, rotate the pans halfway through the cooking time.
  • After baking, allow the cakes to cool on a rack for 20 minutes. Once slightly cooled, remove the cakes from the pans, peel off the parchment paper, and let them cool completely for about 1 hour.
  • To frost the cake: Place one cake round on a platter or cake board, transferring it to a rotating cake stand if available. Spread a generous amount of chocolate frosting on top, smoothing it out with an offset spatula. Stack the next cake round on top and repeat the process, creating a crumb coat by spreading frosting on the sides and top. Chill in the refrigerator for at least an hour. Finish frosting the cake with 2/3 of the remaining frosting, covering the sides and top smoothly. Time to get creative with decorations!
  • Create a stunning swirl design on the cake: Using an offset spatula, start on the outer edge of the cake's top at a slight angle. Spin the cake on a rotating stand while gradually moving the spatula towards the center to form a beautiful spiral. Next, attach a large coupler and a Wilton Large 2D Drop Flower Tip to a pastry bag. Fill the bag with the remaining frosting and pipe various sizes of frosting blobs around the cake's top edge. Decorate with silver pearls and a sprinkle of powdered sugar.

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