Introduction

This Ultimate 5-Layer Dark Chocolate Cake Recipe delivers an intensely rich, moist, and decadent dessert perfect for celebrations. With five distinct layers of dark chocolate cake and frosting, it’s a showstopper that chocolate lovers will adore. For more chocolate treats, try the Butterfinger Chocolate Caramel Crunch Truffles Recipe or the Peppermint Chocolate Chunk Muffins Recipe.

Ingredients

This indulgent Rich Layered Dark Chocolate Cake delivers deep cocoa notes balanced by subtle coffee undertones, creating a moist, velvety crumb and intensely rich frosting that melts luxuriously on the tongue.

• 2 1/4 cups unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 3/4 cup premium dark cocoa powder, preferably black cocoa
• 1/2 cup sour cream
• 1 1/2 teaspoons pure vanilla extract
• Generous pinch of salt
• 10 ounces premium dark chocolate, chopped or chips, melted
• 2 1/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
• 1 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 3 large eggs

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Rich Layered Dark Chocolate Cake comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Bring all ingredients to room temperature for proper emulsification. Grease three 8-inch round cake pans and line bottoms with parchment paper. Preheat oven to 350°F (175°C) for even baking.

Step 2 — Combine Dry Ingredients

Whisk together 2¾ cups all-purpose flour, 2½ cups granulated sugar, 1 cup dark cocoa powder, 2½ teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Sift if your cocoa is lumpy for a smoother batter.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 1½ cups buttermilk, ¾ cup vegetable oil, 3 large eggs, and 2 teaspoons vanilla extract. Slowly add 1½ cups hot coffee while whisking—the coffee enhances the chocolate flavor without making the cake taste like coffee.

Step 4 — Combine Wet and Dry Mixtures

Gradually pour wet ingredients into dry ingredients while mixing on low speed. Mix just until combined—overmixing develops gluten and creates a tough cake. The batter will be thin; this is normal for this Rich Layered Dark Chocolate Cake.

Step 5 — Bake the Layers

Divide batter evenly between prepared pans. Bake at 350°F for 30-35 minutes. Test doneness when a toothpick inserted in center comes out clean and cakes spring back when lightly pressed.

Step 6 — Cool and Prepare for Assembly

Let cakes cool in pans for 15 minutes before transferring to wire racks. Cool completely—warm layers melt frosting. Level tops with a serrated knife if domed for stable stacking.

Step 7 — Make Chocolate Frosting

Beat 2 cups softened butter until creamy. Gradually add 6 cups powdered sugar and 1½ cups dark cocoa powder. Thin with ½ cup heavy cream and 2 teaspoons vanilla to spreading consistency.

Step 8 — Assemble the Cake

Place first layer on serving plate. Spread ¾ cup frosting evenly. Repeat with remaining layers. Apply thin crumb coat over entire cake and chill 30 minutes before final frosting layer for cleaner appearance.

Step 9 — Final Decoration and Serving

Apply remaining frosting using an offset spatula. Create decorative swirls or smooth finish. Let cake set at room temperature before slicing. For best texture, serve at room temperature.

Nutritional Information

Calories	480
Protein	6g
Carbohydrates	58g
Fat	26g
Fiber	4g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein while keeping the Rich Layered Dark Chocolate Cake moist with a subtle tang.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with a nutty flavor.
• Coconut sugar for granulated sugar — Provides a lower glycemic index option with caramel notes.
• Avocado oil for vegetable oil — Offers heart-healthy fats without altering the chocolate flavor.
• Applesauce for some oil — Reduces fat content while adding natural sweetness and moisture.
• Oat milk for whole milk — Makes this Rich Layered Dark Chocolate Cake dairy-free with a creamy texture.
• Dark cocoa powder for Dutch-processed cocoa — Lowers sodium content while intensifying the chocolate flavor.
• Egg whites for whole eggs — Reduces cholesterol while maintaining structure in your cake layers.

Serving Suggestions

• Pair with freshly whipped cream or vanilla bean ice cream to balance the intense dark chocolate flavor.
• Serve alongside a bold coffee or espresso for a sophisticated dessert experience.
• Accompany with fresh raspberries or a berry coulis to add a bright, fruity contrast.
• Drizzle with warm chocolate ganache or salted caramel sauce for extra indulgence.
• Garnish with chocolate shavings, cocoa powder, or edible gold dust for elegant presentation.
• Perfect for celebrations like birthdays, anniversaries, or holiday gatherings.

This Rich Layered Dark Chocolate Cake stands out at any event, from formal dinners to casual weekend treats. For a stunning finish, slice with a warm knife and plate on a simple, contrasting background to let the layers shine.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for proper emulsification and a smoother batter.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until combined to avoid developing gluten, which creates a tough cake texture.
• Mistake: Baking with old baking powder or soda. Fix: Test leavening agents for freshness to ensure your Rich Layered Dark Chocolate Cake rises properly.
• Mistake: Rushing the creaming of butter and sugar. Fix: Cream for a full 3–5 minutes until pale and fluffy to incorporate essential air for lift.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Use the spoon-and-level method for accurate measurements, preventing a dense cake.
• Mistake: Opening the oven door during the first half of baking. Fix: Resist peeking to prevent temperature drops that can cause the cake to fall.
• Mistake: Frosting warm cake layers. Fix: Cool layers completely on a wire rack so frosting doesn’t melt and slide off.
• Mistake: Using low-quality dark chocolate. Fix: Choose a high-cocoa chocolate (60–70%) for the deep, complex flavor this cake deserves.
• Mistake: Overbaking the layers until a toothpick comes out completely clean. Fix: Remove when a few moist crumbs cling to the tester for a fudgy, moist crumb.

Storing Tips

• Fridge: Store your Rich Layered Dark Chocolate Cake in an airtight container for up to 5 days.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm slice, microwave for 15-20 seconds or heat in a 300°F oven until it reaches an internal temperature of 165°F.

Always refrigerate your Rich Layered Dark Chocolate Cake if it contains perishable fillings or frostings, and ensure it cools completely before storing to maintain texture.

Conclusion

This Rich Layered Dark Chocolate Cake is the ultimate dessert for any celebration. We hope you love making and sharing it as much as we do! Give it a try, leave a comment with your thoughts, and subscribe for more decadent recipes like our Luxurious Chocolate Caramel Pecan Cake Recipe.

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Rich Layered Dark Chocolate Cake

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A rich, moist, and deeply chocolate-flavored layered cake, coated with indulgent chocolate fudge frosting, perfect for chocolate lovers seeking a decadent dessert.

• Author: Dorothy Miller
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/4 cups unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 3/4 cup premium dark cocoa powder, preferably black cocoa
• 1/2 cup sour cream
• 1 1/2 teaspoons pure vanilla extract
• Generous pinch of salt
• 10 ounces premium dark chocolate, chopped or chips, melted
• 2 1/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 3 large eggs

Instructions

1. Preheat oven to 350°F (180°C). Prepare three 8-inch round cake pans with cooking spray and parchment paper rounds; set aside.
2. In a large bowl, sift together flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, brewed coffee, vegetable oil, vanilla extract, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and whisk until smooth, about 1 minute.
5. Divide batter evenly among the three pans (about 630 grams per pan).
6. Bake for about 23 minutes or until a wooden pick inserted into the center comes out with a few crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Wrap cooled layers in plastic wrap and chill for about 30 minutes before frosting.
8. For the frosting, melt the premium dark chocolate and beat with softened butter, confectioners' sugar, sour cream, vanilla extract, and a pinch of salt until smooth and fluffy.
9. Assemble the cake by spreading about 1 cup of frosting on the first layer, placing the second layer on top, repeating, and finally topping with the last layer turned top-down.
10. Chill the assembled cake for 20 minutes until firm before serving.

Notes

1. Use black cocoa powder for a deeper, richer chocolate flavor. 2. Brewed coffee enhances the chocolate flavor without tasting like coffee. 3. Chill cake layers before frosting for easier handling and cleaner layers.

Nutrition

• Calories: 450
• Sugar: 35g
• Sodium: 300mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 80mg

FAQs

Can I make this Rich Layered Dark Chocolate Cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the Rich Layered Dark Chocolate Cake the day you plan to serve it for the best texture.

What is the best type of chocolate to use for this cake?

Use high-quality dark chocolate with at least 60% cocoa content for a deep, rich flavor. This ensures your Rich Layered Dark Chocolate Cake has an intense chocolate taste and a moist, tender crumb.

How do I prevent my cake layers from sticking to the pan?

Thoroughly grease your cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This guarantees easy release and intact layers for your Rich Layered Dark Chocolate Cake.