Name: Deliciously Moist Chocolate Layer Cake
Ingredients: 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); 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)

Description

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.

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!