I have been wanting to try my hand at making a Chocolate Layer Cake for quite a while but have always been apprehensive that it wouldn’t turn out or would be too dry. I decided that I needed to conquer my fear and embrace the challenge. I got super brave and made it for the first time for Adam’s office Christmas party. This cake was phenomenal!! It was super moist and decadent and full of chocolatey goodness!! The frosting is so smooth and fluffy. When we got back from the party, we let Sophie’s grandparents partake of the leftovers and my step-dad said it was the best chocolate cake he has ever had! This cake really wasn’t that hard to make either and the icing is on the softer side so it’s good for non-decorators like me. If you are wanting to do a fancy decor or design on the cake you may want to use an icing that firms up more.
Decadent Chocolate Layer Cake
Source: Cake from My Baking Addiction, frosting from all recipes.com
Ingredients:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup plus 2 tbsp. unsweetened cocoa powder, plus more for dusting pans
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 large eggs
1 cup buttermilk*
1 cup boiling water
1 tsp. coffee grounds
1/2 cup vegetable oil
2 tsp. vanilla
For the Frosting:
3 to 3 1/4 cups confectioner’s sugar
1 1/2 sticks unsalted butter (12 tbsp.)
1 cup plus 3 tbsp. unsweetened cocoa powder
1/2 cup evaporated milk
pinch salt
Directions:
Preheat oven to 350 degrees. Grease two 9 inch round cake pans and dust with cocoa powder, shaking out any excess (use just as you would flour). Set aside.
In the bowl of a stand mixer, add sugar, flour, cocoa powder, baking soda, baking powder, & salt. Mix together on low until incorporated. (Alternatively you can whisk all this together in a medium sized bowl and then add it to the stand mixer).
Add in eggs, buttermilk, boiling water, coffee grounds, oil, & vanilla. Beat on low speed until incorporated. Batter will be very thin. Divide batter evenly between the two prepared pans.
Bake for approximately 25 to 30 minutes, until a toothpick inserted comes out clean. Cool in the pans for approximately 10 minutes. Place parchment paper over your cooling racks so the cake doesn’t stick or get stuck between the bars. Carefully invert the pan and pop the cakes out onto the cooling rack to cool completely.
For the Frosting:
In a medium sized bowl, whisk together 3 cups of the confectioner’s sugar and cocoa powder until fully incorporated, set aside.
In the bowl of a stand mixer, add butter and beat until smooth and creamy. With the mixer on low, gradually add in confectioner’s sugar mixture, alternating with the evaporated milk, until fully incorporated. Add in vanilla and mix together. Beat on medium speed until smooth, icing will be a bit soft. Taste and if needed add the additional 1/4 cup confectioner’s sugar.
To Assemble:
Spread a layer of icing on the top of one of the cake rounds. Top with the additional cake layer (top side down) and frost the rest of the outside of the cake. If desired, after getting a smooth layer over the outside of the cake, place the remainder in a piping bag or ziploc bag and pipe a border around the bottom & top.
Store in an airtight container.
Notes:
*For the buttermilk, you can place 1 tbsp. vinegar in a liquid measuring cup. Fill to the 1 cup line with milk. Let stand 10 minutes and use as directed in recipe.
*I doubled the recipe for the frosting which I listed above, except I forgot and didn’t double the confectioner’s sugar. I loved the way it turned out but you may need to add more confectioner’s sugar if you like your icing super sweet.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
THis looks delicious!! I need to try making more cakes too. I get nervous about it also. But this looks amazing! Pinned!
Thank you so much Cyndi!
layer cakes are definitely more work, but when they turn out, they are so rewarding. looks great!
I completely agree! Thanks so much!
Mmmm chocolate cake! I always short the powdered sugar in frosting recipes because I don’t like it super sweet. This sounds perfect!
Thanks so much Melissa!
This cake looks amazing!! So super delicious!! Thanks for the recipe! I pinned it for later!!
Thanks so much Crystal!! Hope you enjoy!
What type of coffee grounds did you use? Was it a flavored coFfee? I’m not a coffee drinker so not sure what would be best to help HighligHt the chocolate flavor.
I used some flavored coffee grounds (chocolate velvet) but I am sure it would be great with just regular coffee grounds. Hope you enjoy!
this is 110% my kind of cake-from the moist and decadent chocolateyness to that softer and looovely frosting. MMM MMM MMMMM
Thank you so much Kayle!!
Oh yum! I just love a good ole slice of chocolate cake. Love how moist it looks inside – YUM!
Thank you Jessica!
I am making this cake now and it really is decadent! thanks for sharing this recipe
Thank you! Hope you enjoy it!
I actually found the instructions really difficult to decipher. Apart from in the ingredients the sugar is never mentioned again and (sorry i’m from the uk) you don’t mention what kind of sugar you use.
The idea using an electric mixer on a bowl of dry ingredients terrifies me because the best outcome is that it doesn’t end up all over you.
I loved the idea and the cake looks DELICIOUS, but i’ve had an absolute nightmare trying to figure out when i’m supposed to add what, i almost had a heart attack thinking i’d put the wrong amount of flour in because you suddenly started specifying amounts – which didn’t make sense because you added the exact amount mentioned in the ingredients list.
Fantastic cake but could use a little work on making the recipe a bit easier to follow.
So sorry you had trouble with how the recipe directions were written! Looks like I did accidentally leave out the sugar in the directions and the reason for listing the amount of cocoa powder was so that it wouldn’t get confused with the amount of cocoa listed for the frosting. Also I used granulated sugar in the cake and confectioner’s for the frosting. I’m so sorry if it wasn’t clear! I will work on it and try to make it easier to follow. Thank you for your comment, I appreciate the help! Have a blessed day Jenna!
I have updated the directions, I hope that it’s easier to follow now! I truly appreciate your feedback and want to make the recipes as easy to follow as possible! So glad you let me know they were confusing! Let me know if there’s any other items in the directions I need to address. Thanks again!