Description
This Chocolate Layer Cake is everything you want it to be — two layers of incredibly moist and tender chocolate cake held together with chocolate fudge frosting. Plus, this homemade cake is actually so easy to make with our simple two-bowl recipe. It will quickly become a new family favorite!
Ingredients
For the chocolate cake:
- 1 ¼ cup (125 grams) Dutch processed cocoa powder
- 1 ¼ cup (300 grams) hot freshly brewed coffee
- 4 ounce (113 grams) semi sweet or dark chocolate, melted and warm
- 3 ¼ cups (390 grams) all purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 3/4 teaspoon salt
- 3 eggs, at room temperature
- 3 cups (600 grams) white sugar
- 1 ½ cup (360 grams) sour cream, at room temperature
- 1/2 cup (110 grams) vegetable oil
- 1 tablespoons vanilla
For the chocolate fudge frosting:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) confectioners’ sugar
- 1/2 cup + 1 ½ tablespoon (60 grams) Dutch processed cocoa powder, sifted to remove lumps
- 2 teaspoons vanilla
- 3/4 cup (180 grams) heavy cream, warmed
- 6 ounces (180 grams) semi sweet or dark chocolate, melted
Instructions
Make the chocolate cake layers:
- Preheat the oven to 350F. Prepare two 8-inch round cake pans with parchment paper and baking spray.
- In a medium mixing bowl, whisk together the cocoa powder and hot coffee until smooth and lump-free. Pour in the warm melted chocolate, then whisk again to combine. Set aside.
- In a separate medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
- In a large mixing bowl, whisk together the eggs, white sugar, sour cream, vegetable oil, and vanilla, until very smooth. Pour in the coffee-chocolate-cocoa mixture, then whisk again until very smooth.
- Pour in the dry ingredients, then whisk until smooth and well-combined.
- Divide the cake batter into the two prepared baking pans, then place both into the oven to bake for 40-45 minutes, or until an inserted toothpick comes out clean.
- Allow the cakes to cool for 30 minutes, then remove the cakes from the pans, and transfer onto a wire rack to fully cool.
Make the chocolate fudge frosting:
- In a large mixing bowl or stand mixer bowl, beat together butter, confectioners’ sugar, cocoa, and vanilla, until well-combined and slightly fluffy, about 2 minutes.
- Pour in the warm cream, then beat again until well-combined and smooth. Pour in the melted chocolate, then beat again until smooth, combined and fluffy, about 2 minutes.
- The frosting can be used immediately, or if you prefer to work with a slightly firmer frosting, place a piece of plastic cling wrap onto the surface of the frosting, then place into the fridge for 30-45 minutes to firm up.
Frost the cake:
- Once the cakes are completely cooled, use a knife to gently level the tops of each cake (if they are domed on top) to give it a flat surface.
- Place one layer of cake, top side down, onto a cake stand and top with frosting. Use an icing spatula to spread the icing over. Place the other cake layer on top of the frosting. Frost the cake on the top and sides with the remainder of the frosting. Smooth out the sides of the cake using a bench scraper.
Notes
How to store: Store any leftover cake in an airtight container in the fridge for 5-7 days. It can help to wrap the entire cake with plastic wrap to keep it really fresh. Allow the slice to sit at room temperature for 15-20 minutes to soften the fudgy frosting.
How to freeze: Wrap the cake really well with plastic wrap and foil, and freeze for up to 3 months. Thaw the homemade chocolate cake in the fridge before serving.
- Prep Time: 30 minutes
- Rest Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Bake
- Cuisine: American