This delicious Chocolate Layer Cake Recipe makes a soft, tender, chocolaty moist cake perfect for a lovely snack at lunchtime.
Chocolate Layer Cake
Delicious Chocolate Layer Cake makes for a perfect teatime snack!
Pin Recipe
Ingredients
Chocolate Cake Ingredients
- 2 ½ cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large eggs room temperature
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 cup hot water
- 1 cup buttermilk room temperature
- 1 cup cocoa
- 3 cups flour
Chocolate Buttercream Frosting
- 2 cups unsalted butter room temperature
- 1 cup cocoa sifted
- ½ tsp salt
- 6 cups icing sugar
- ½ cup heavy cream
- 1 ⅓ cups dark chocolate melted & cooled
Instructions
Chocolate Layer Cake
- Preheat the oven to 180ºC (350ºF).
- Line four cake pans with baking paper and spray with cooking spray.
- Add 2 ½ cups sugar and 1 cup butter into a medium bowl, cream them together on high speed for about 2 minutes, using a hand mixer.
- Mix in the eggs on medium speed two at a time.
- Add the baking soda, baking powder, and salt mix on high speed for a minute.
- In a separate mixing bowl, mix together the hot water and buttermilk.
- Add the cocoa and whisk until you see no lumps.
- Add 1 cup flour into the butter/egg mixture.
- Scrape the sides of the mixing bowl with a spatula to ensure the flour is fully blended in.
- Pour in half of the buttermilk/cocoa mixture blending it gently till the mixture is blended well.
- Add in the 2nd cup of flour at a low speed.
- Pour in the remainder of the buttermilk/cocoa mixture then mix it on low until fully combined.
- Add the last cup of flour mixing on low speed until the flour is well blended.
- Evenly divide between the prepared cake pans.
- Bake for 35 minutes or until a toothpick comes out clean.
- Allow your layers to cool in the pan for 10 minutes, using a sharp knife run around the edges of the pans to help separate the layers from the pan.
- Place the pans in the freezer for 45 minutes.
- Once the layers are fully cooled carefully flip the pans over.
- Using a serrated knife to level the tops of the layer cake, then frost as desired.
Chocolate Buttercream Frosting
- Make the chocolate frosting while the cake layers bake and cool.
- Using a hand mixture, beat the 2 cups of butter on medium speed for 30 seconds until smooth.
- Add 1 cup of sifted cocoa and ½ tsp of salt, mix well until cocoa is fully blended and there are no lumps.
- Adding the 6 cups of icing sugar slowly 1 cup at a time.
- Halfway through adding the icing sugar, pour in ½ a cup heavy cream or milk to make it easier to mix the frosting.
- Once all the icing sugar is blended well, mix 1 ⅓ cups cooled chocolate chips.
- Beat on low until the ingredients are fully blended and the consistency is reached.
- If your frosting is too thick add an extra Tbsp of heavy cream.
- Mix with a spatula for a couple of minutes to get the frosting SUPER smooth.
- Smooth the frosting layers then chill the cake in the fridge for 20 minutes until the frosting is firm to the touch.
Nutrition
Calories: 1132kcalCarbohydrates: 144gProtein: 11gFat: 62gSaturated Fat: 38gCholesterol: 193mgSodium: 518mgPotassium: 459mgFiber: 8gSugar: 106gVitamin A: 1684IUCalcium: 122mgIron: 6mg
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