Indulge in the ultimate chocolate experience with this Deliciously Moist Chocolate Layer Cake!
Rich, soft layers of chocolate cake paired with a silky chocolate buttercream — it’s every chocolate lover’s dream. Whether it’s for a birthday, celebration, or just because, this decadent cake never fails to impress.

Perfectly moist, deeply chocolatey, and finished with optional chocolate chips for that extra touch of delight.

Why You’ll Love This Recipe

• Incredibly moist and rich chocolate flavor
• Perfect for layering and special occasions
• Hint of espresso to enhance the chocolate depth
• Silky chocolate buttercream frosting for a flawless finish
• Decorate your way with chocolate chips or sprinkles!

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 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, at room temperature
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• Semi-sweet chocolate chips (optional, for decoration)

Instructions

1. Prepare the Baking Pans

Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line the bottoms with parchment paper, and grease the parchment as well.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Cocoa powder
• Sugar
• Baking soda
• Baking powder
• Salt
• Espresso powder (if using)

Set aside.

3. Combine the Wet Ingredients

In a mixer with a whisk attachment, combine:

• Oil
• Eggs
• Vanilla extract

Mix until smooth. Then, add the buttermilk and hot coffee, and mix until fully incorporated.

4. Combine Wet & Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.

5. Bake

Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the Chocolate Buttercream

In a large bowl, beat the butter on high until creamy. Gradually add:

• Confectioners’ sugar
• Cocoa powder
• Salt

Beat until combined. Add vanilla and heavy cream (1 tablespoon at a time) until the frosting is smooth and fluffy.

7. Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of buttercream on top, then add the second cake layer. Frost the top and sides with the remaining buttercream.

Decorate with optional chocolate chips!

FAQ

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made a day in advance and stored in the fridge. Just let it come to room temperature and re-whip before using.

Q: Can I freeze the cake?
A: Yes! Both frosted and unfrosted cakes freeze beautifully. For best results, freeze unfrosted layers tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.

Q: Can I skip the coffee?
A: Yes, but the coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can use hot water instead, but coffee is highly recommended!

Q: Can I use Dutch-processed cocoa powder?
A: Yes! You can use either natural or Dutch-processed cocoa powder in this recipe. Dutch-processed will give a richer, darker color and flavor.

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