Decadent Chocolate Layer Cake Recipe

🎂 Decadent Chocolate Layer Cake Recipe

🕒 Prep Time: 35 minutes

🍳 Cook Time: 30–35 minutes

❄️ Cooling & Assembly: 1.5–2 hours

🍽️ Servings: 12–14

🍫 Ingredients

For the Chocolate Cake Layers:

1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
2 cups (400g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
1 cup (240ml) strong brewed coffee (hot; optional but enhances flavor)

For the Chocolate Frosting:

1 cup (230g) unsalted butter (room temperature)
3 ½ cups (440g) powdered sugar (sifted)
1 cup (85g) unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
½ cup (120ml) heavy cream (plus more if needed)

Optional Garnishes:

Chocolate shavings
Fresh raspberries or strawberries
Sea salt flakes
Ganache drizzle

🧁 Instructions

Step 1: Prepare Cake Pans

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch (23cm) round cake pans, or line with parchment circles.

Step 2: Make the Cake Batter

In a large bowl, whisk together:
- Flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla.
- Mix until smooth (you can use a hand mixer or stand mixer on low-medium).
Stir in boiling water and coffee. Batter will be thin — this is normal!
Divide batter evenly between the prepared pans.

Step 3: Bake

Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour).

Step 4: Make the Chocolate Frosting

Beat butter until creamy (about 2–3 minutes).
Add sifted cocoa powder, powdered sugar, and salt.
Add vanilla and cream.
Beat on medium-high until light and fluffy (3–5 minutes). Add more cream for smoother consistency.

Step 5: Assemble the Cake

Level the cakes with a serrated knife if needed.
Place one layer on a cake stand or plate. Spread about 1 cup of frosting evenly over the top.
Place second layer on top. Frost the top and sides of the cake.
Decorate with garnishes if desired.

🍴 Serving & Storage

Serve at room temperature for best texture.
Store covered at room temperature for 1 day or refrigerate up to 5 days.
(Bring to room temp before serving.)

❓ Q&A – Troubleshooting & Customization

Q1: Can I use regular cocoa instead of Dutch-processed?

A: Yes, but Dutch-processed gives a deeper chocolate flavor and richer color. If you use natural cocoa, make sure your baking soda and powder are fresh to help with leavening.

Q2: Why do you add coffee to chocolate cake? I don’t want it to taste like coffee!

A: The coffee enhances the chocolate flavor — it won’t taste like coffee. But you can substitute the coffee with more boiling water if you prefer.

Q3: Can I make this cake in advance?

A: Absolutely. You can:

Bake the cake layers up to 2 days in advance (wrap in plastic and refrigerate).
Freeze layers for up to 2 months.
Frosting can be made ahead and refrigerated for 5 days or frozen for 1 month. Bring to room temp and re-whip before using.

Q4: How do I make it more moist?

A: This recipe is already quite moist, but you can:

Add 2 tablespoons of sour cream or yogurt to the batter.
Brush the cake layers with simple syrup before frosting.

Q5: Can I make it gluten-free or vegan?

A: Yes!

For gluten-free: use a 1:1 gluten-free flour blend.
For vegan: use plant-based milk, vegan butter, flax eggs (2 tbsp flaxseed + 6 tbsp water), and a dairy-free frosting.

Q6: Can I turn this into cupcakes?

A: Yes! Bake at 350°F (175°C) for 18–22 minutes. Makes about 24 cupcakes.

Q7: How do I get sharp frosting edges?

A: Chill the cake briefly between frosting layers (crumb coat and final coat). Use an offset spatula and a bench scraper for clean sides.