Chocolate Layer Cake

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A rich and moist chocolate layer cake that's perfect for celebrations or whenever you're craving something sweet.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings cake

Calories 298kcal

Preheat oven to 375°F.
Mix ½ cup of warm coffee with the cocoa powder. Once the cocoa is smooth, add the rest of the coffee and stir. Set aside.
½ cup unsweetened cocoa powder, 1 cup brewed coffee
In a mixing bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes.
½ cup butter, 1 ½ cups sugar
Beat in eggs, one at a time, and then add the vanilla.
2 eggs, 2 teaspoons vanilla
Stir in cocoa powder coffee mixture.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
1 ½ cups all-purpose flour, 1 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add half of the flour mixture to the batter. Mix to combine. Stir in buttermilk and then add the remaining flour mixture.
½ cup buttermilk
Use a spatula or large spoon to scrape the sides of the bowl to make certain all the flour has been mixed in.
Line two 8-inch round cake pans with parchment paper. Then spray the sides of the pan with a nonstick spray.
Divide the cake batter between the two pans.Bake in a preheated 375°F oven for 22-25 minutes.
Remove cake from oven and rest on a baking rack. Allow cakes to fully cool before removing from the cake pans.

Don't skimp on creaming- Cream the butter and sugar together until it is light and fluffy. This will take 3-5 minutes.

Don't overmix the batter - Mix just until everything is combined. Finish by gently folding the batter together, making certain you scrape the bottom and sides.

Grease and line your pans - Use parchment paper on the bottom of eadh pan to help the cake release easily.

Let the cakes cool completely – A warm cake will melt the ganache and make it hard to frost cleanly.

Nutritional value is figured at slicing the cake into 10 pieces.