Chocolate Layer Cake- this old-fashioned cake recipe is full of chocolate flavor. Wonderfully rich, it consists of 2 layers of moist chocolate cake covered in a thick buttercream frosting.
Chocolate Cake Batter
The cake batter is made with flour, baking soda, unsalted butter, sugar, eggs, and vanilla extract. The liquid ingredient is buttermilk. Instead of using unsweetened cocoa powder, unsweetened chocolate is used for the chocolate flavor.
Chocolate Buttercream
More unsweetened chocolate is used for the buttercream and it is further flavored with vanilla extract.
Why Use Buttermilk?
Buttermilk is a wonderful ingredient to use for cake baking. It cuts the sweetness some and helps create a tender texture.
Equipment Needed for Chocolate Layer Cake
- Electric Mixer with Paddle Attachment- My Kitchenaid Stand Mixer has been a work horse in my kitchen for many years.
- 2 9-inch cake pans- these cake pans are very independent and hold up well.
- Offset Spatula- an offset spatula makes it much easier to spread the frosting.
Use room temperature ingredients. Take the eggs and buttermilk out of the refrigerator an hour before making the cake. The butter should be softened. It will take about 45 minutes to soften butter at room temperature.
Storage
Store cake at room temperature for 3 days or in the refrigerator in an airtight conatiner for 5 days.
More Chocolate Cake Recipes
- Chocolate Cake with Cream Filling
- Midnight Chocolate Cake
- Nutella Chocolate Cake
- Easy Death By Chocolate Cake
- Chocolate Poke Cake
- Classic Cocoa Cola Cake
- Samoa Bundt Cake
Chocolate Layer Cake
Ingredients
Cake Batter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 ounces unsweetened chocolate, melted and cooled
- 1 1/4 cups buttermilk
Chocolate Buttercream
- 4 1/2 cups confectioners' sugar, sifted
- 1/8 teaspoon salt
- 5 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 7 tablespoons milk, warmed to room temperature
- 8 tablespoons unsalted butter, cut into chunks and softened
Instructions
- Preheat oven to 350 degrees. Spray 2 9-inch cake pans with baking spray with flour.
- Sift the flour, baking soda and salt together onto a piece of waxed paper or into a bowl.
- Place the butter in the bowl of an electric stand mixer and beat at medium speed with a paddle attachment for 3 minutes.
- Add the sugar in 3 additions, beating for 1 minute after each addition.Scrape down the sides of the bowl well.
- Add eggs one at a time, beating until completely mixed in before adding the next one. Scrape down the sides of the bowl well.
- Beat in vanilla and melted chocolate.
- On low speed, added the flour mixture in 3 additions, alternately with the buttermilk in 2 additions. Scarpe down the sides of the bowl a few times to mix everything evenly.
- Divide batter evenly between the 2 pans, spreading it evenly. Bake for 30 minutesCool in pans for 5-10 minutes and then remove to a cooling rack to cool completely.
- Make Frosting. Place confectioners' sugar, salt, melted chocolate, and milk in the bowl of an electric stand mixer fitted with a paddle attachment. Scatter the butter pieces on top.
- Beat on medium-low speed for 2 minutes. Raise speed to medium and beat for another 2 minutes. Scrape down the sides of the bowl and then beat on high for 2 minutes. Add a little more milk if too thick.
Notes
Nutrition
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Recipes Source: Chocolate Chocolate
