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Decadent Chocolate Layer Cake

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A rich, moist chocolate layer cake made with a blend of cocoa, coffee, and chocolate, topped with a creamy, smooth chocolate frosting.

Ingredients

Scale
  • 2 ¼ cups (9 ½ oz/269 grams) all-purpose flour
  • 2 cups + 2 tablespoon (15 oz/425 grams) sugar
  • 1 cup + 2 tablespoon (3 ½ oz/99 grams) unsweetened cocoa powder
  • 1 tablespoon (½ oz/14 grams) baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup water
  • 1 cup strongly-brewed coffee
  • ½ cup vegetable oil
  • 1 ¼ teaspoon pure vanilla extract
  • For the frosting:
  • 2 cups (14 oz/397 grams) sugar
  • 1 cup (3 oz/85 grams) unsweetened cocoa powder
  • 1 cup whole milk
  • ½ cup (4 oz/113 grams) unsalted butter, cut into pieces
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 ½ to 3 cups (10 to 12 oz/283 to 340 grams) confectioners sugar

Instructions

  1. Preheat the oven to 325 degrees F. Spray two 9-inch cake pans with nonstick spray. Line with parchment circles, then spray the circles again with nonstick spray.
  2. Combine the flour, sugar, cocoa, baking soda, and salt in the bowl of a stand mixer or large bowl.
  3. In a large measuring cup, combine the water and coffee, then add the vegetable oil, eggs, and vanilla extract and whisk to combine.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients until just combined.
  5. Divide the batter evenly between the two prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the cakes from the oven and let them cool completely on wire racks.
  7. For the frosting, combine sugar, cocoa powder, milk, butter, corn syrup, and salt in a saucepan and heat over medium heat until the mixture comes to a boil.
  8. Boil for 1 minute, then remove from heat and add vanilla. Transfer the mixture to a bowl and chill until cool, about 2 hours.
  9. Whisk in the confectioners sugar, starting with 2 cups and adding more until reaching a spreadable consistency.
  10. Level the cakes by cutting any domed tops off. Place one layer on a serving plate, and spread about half a cup of frosting on top.
  11. Place the second layer on top and spread a thin layer of frosting all over the cake as a crumb coat, then refrigerate for 20 minutes.
  12. Apply a final thick frosting layer over the cake, smoothing the sides and top as desired.

Notes

Use strong brewed coffee to enhance the chocolate flavor without adding coffee taste. Ensure cakes are completely cool before frosting to avoid melting. Store cake covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/rich-decadent-chocolate-cake/

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