Ultimate Decadent Chocolate Layer Cake

Ingredients

For the Cake:

• 1 ¾ cups (219g) all-purpose flour (spooned & leveled)
• ¾ cup (62g) unsweetened natural cocoa powder
• 1 ¾ cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional, enhances chocolate flavor)
• ½ cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

For the Chocolate Buttercream:

• 1 ¼ cups (282g) unsalted butter, softened to room temperature
• 3 ½ cups (420g) confectioners’ sugar
• ¾ cup (65g) unsweetened cocoa powder (natural or dutch-process)
• 3–5 tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• Optional: Semi-sweet chocolate chips for decoration

Instructions

1. Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This ensures the cakes will release effortlessly.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. Set aside.

3. In another bowl, using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla extract on medium-high speed until well combined. Add the buttermilk and mix until incorporated.

4. Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk or beat on low speed until the batter is completely combined. The batter will be thin.

5. Divide the batter evenly between the prepared pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.

6. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust consistency with additional confectioners’ sugar or cream as needed.

7. If the cooled cakes have domed tops, use a large serrated knife to level them. Place one cake layer on your serving plate and spread an even layer of frosting on top. Place the second layer on top and cover the entire cake with the remaining frosting. Garnish with chocolate chips if desired.

8. Refrigerate the cake uncovered for at least 30-60 minutes to set the shape. Serve the cake chilled or at room temperature.

Indulge in the ultimate chocolate experience with this moist, rich, and velvety chocolate layer cake. Perfect for any occasion, this cake is sure to impress with its deep, luxurious flavor and creamy chocolate buttercream frosting.