Small Two Layer Chocolate Cake (Printer-Friendly Version)
# What You'll Need:
→ Chocolate Cake
01 -
1 cup all-purpose flour (130g)
02 -
1/2 cup unsweetened cocoa powder (40g)
03 -
2 tablespoons cornstarch
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/2 cup granulated sugar (100g)
08 -
1/2 cup dark brown sugar (100g)
09 -
2 large eggs
10 -
1/2 cup full fat sour cream (120g)
11 -
1/4 cup vegetable oil (60ml)
12 -
1 teaspoon vanilla extract
13 -
1/2 cup boiling water (120ml)
14 -
1 teaspoon instant espresso powder
→ Chocolate Buttercream
15 -
1 cup unsalted butter, room temperature (225g)
16 -
2 cups powdered sugar, sifted (260g)
17 -
1/2 cup unsweetened cocoa powder, sifted (40g)
18 -
1/2 teaspoon salt
19 -
1 teaspoon vanilla extract
20 -
1-2 tablespoons milk
# Let's Cook!:
01 -
Butter two 6-inch cake pans, line bottoms with parchment, dust sides with flour or cocoa. Preheat oven to 350°F
02 -
Whisk together flour, cocoa, cornstarch, leaveners, salt, and sugars
03 -
Add eggs, sour cream, oil, and vanilla. Add hot coffee mixture. Divide between pans
04 -
Bake 35-40 minutes until skewer comes out clean. Cool 5 minutes in pans then remove to rack
05 -
Beat butter and sugar until smooth. Add cocoa, salt, vanilla and milk. Whip until fluffy
06 -
Layer and frost cooled cakes
# Cook's Notes:
01 -
Can be made as single 9-inch layer instead
02 -
Perfect size for small gatherings
03 -
Espresso enhances chocolate flavor