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The Best Chocolate Layer Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 10 servings

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • ⅓ cup sour cream
  • 2 eggs
  • ½ cup strongly brewed coffee, room temperature
  • ¾ cup milk
  • 3 teaspoons vanilla extract

Chocolate Buttercream

  • 3 sticks unsalted butter, softened
  • ¾ cup cocoa powder
  • 3 ½ cups powdered sugar
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon espresso powder
  • Heavy pinch of salt

Instructions
 

  • Preheat your oven to 350°F. Grease 3- 6" round pans, and line the bottoms with parchment paper rounds, if desired. Set them aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Whisk everything together. Set the bowl aside. 
  • In another bowl, whisk together the sour cream, eggs, milk, coffee, and vanilla extract until smooth. Pour the wet mixture into the bowl with the dry ingredients. Whisk just until the batter is smooth.
  • Pour the batter equally into 3- 6 inch round pans that have been greased. Pop into a preheated 350°F oven. Bake the cakes for 32-35 minutes.* Once done, allow the cakes to cool completely. 
  • To make the frosting, begin by creaming the softened butter for about a minute until light and fluffy. Add in the cocoa powder, powdered sugar, heavy cream, vanilla extract, salt, and espresso powder. Beat the frosting on a low speed until all of the cocoa powder and powdered sugar is incorporated. Then, beat on a medium speed for 1-2 minutes until the frosting is light and fluffy.**
  • To assemble the cake, start by placing on cake layer onto a cake stand or plate. Scoop about ¾ cup of frosting on top of the cake. Spread it into an even layer. Then, place a second cake onto the frosted layer. Add about ¾ cup of frosting onto the top of the second cake, and spread into an even layer. Place the third and final cake layer onto the layer of frosting.
  • Use the remaining frosting to frost the outside of the cake. Use an offset spatula and carefully spread it in an even layer on the top and sides of the cake. Enjoy!

Notes

  • * Insert a toothpick into the baked cakes to make sure they are baked all the way through.
  • **If you want your frosting thinner, add a tablespoon or two more of heavy cream. If you want it a little firmer, add up to ¼ cup more of powdered sugar. 
     
     
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