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Irresistible Moist Chocolate Layer Cake in 6 Easy Steps

moist chocolate layer cake
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A rich, moist chocolate layer cake with fudgy chocolate frosting, perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or hot water)
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 4 1/2 cups powdered sugar
  • 1/2 cup heavy cream (plus more as needed)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz melted semi-sweet chocolate (optional)

Instructions

  1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
  2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
  4. Slowly whisk in hot coffee (batter will be thin).
  5. Divide batter evenly between pans. Bake 28–33 minutes, until a toothpick comes out with a few moist crumbs.
  6. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  7. Make frosting: Beat butter until creamy (2 minutes). Beat in cocoa powder. Add powdered sugar in batches, alternating with heavy cream, until fluffy and spreadable. Mix in vanilla, salt, and melted chocolate (if using).
  8. Assemble: Place one cake layer on a plate, spread a thick layer of frosting, top with the second layer. Frost the top and sides generously.
  9. Slice and serve.

Notes

  • The frosting gets even fudgier after sitting.
  • Cover and keep at room temp up to 2 days or refrigerate up to 5 days (bring to room temp before serving).
  • Bake layers 1 day ahead; wrap tightly and frost the next day.
  • Freeze unfrosted layers up to 2 months (wrap well).

Nutrition

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Find it online: https://jessicarecipe.com/moist-chocolate-layer-cake-recipe/