Chocolate Layer Cake with Buttercream (Print Version)
# Ingredients:
→ For the Chocolate Cake
01 -
1 cup (199g) granulated sugar
02 -
1 cup (213g) light brown sugar, packed
03 -
1 and 3/4 cups (210g) all-purpose flour
04 -
1 cup (84g) unsweetened cocoa powder
05 -
1 and 1/2 teaspoons baking soda
06 -
1 teaspoon baking powder
07 -
3/4 teaspoon salt
08 -
2 large eggs, room temperature
09 -
1 large egg yolk, room temperature
10 -
1 cup (227g) sour cream
11 -
1/4 cup (57ml) whole milk
12 -
1/2 cup (113ml) oil (canola, vegetable, or refined coconut)
13 -
1 Tablespoon vanilla extract
14 -
1 cup (227ml) freshly brewed coffee or boiled water
→ For the Chocolate Fudge Frosting
15 -
8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
16 -
1 and 1/2 cups (340g) unsalted butter, room temperature
17 -
2 and 3/4 cups (426g) confectioner's sugar, sifted
18 -
2 teaspoons vanilla extract
19 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat oven to 350°F. Generously spray two 9-inch round baking pans with non-stick baking spray and set aside
02 -
In a stand mixer with paddle attachment or large bowl with electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until thoroughly combined
03 -
In another large bowl, whisk together eggs, yolk, sour cream, milk, oil and vanilla until well combined
04 -
Add wet ingredients into dry ingredients and beat on low until just incorporated. Carefully add hot coffee or water and beat until completely combined, about 1 minute. Batter will be thin
05 -
Divide batter evenly between pans. Bake for 30-32 minutes, until toothpick inserted in center comes out clean or with few moist crumbs
06 -
Cool cakes in pans on cooling rack for 10 minutes before removing and transferring to rack to cool completely
07 -
Place chopped chocolate in heatproof bowl over barely simmering water. Heat, stirring frequently, until completely melted. Remove from heat and set aside to cool slightly
08 -
Beat butter until creamy. Gradually add confectioner's sugar on low speed, one cup at a time, beating well after each addition
09 -
Once all sugar is added, increase speed to medium-high and beat for 2 minutes. Beat in vanilla and melted chocolate until well combined and creamy
10 -
Level cake tops with serrated knife. Place one layer on plate, spread thick layer of frosting on top, then add second layer. Frost top and sides of cake
11 -
Decorate with chocolate chips, sprinkles, chocolate shavings as desired, or leave plain
# Notes:
01 -
Store in refrigerator, loosely covered, for up to 2 days
02 -
Coffee enhances chocolate flavor without adding coffee taste
03 -
Room temperature ingredients blend better for a smoother batter