Decadent Chocolate Layer Cake

Decadent Chocolate Layer Cake

There was no special occasion for making this cake, I just felt like something super chocolatey and adapted the recipe from one I found online.  The recipe The Best Chocolate Cake Recipe {Ever} is from a blog called, Add a Pinch | Robyn Stone.

If you are looking for a chocolatey moist and delicious cake, this is it.  The ingredients are fairly basic and the recipe easy to put together.  The buttercream frosting is everything you want, thick, creamy and not too sweet because of the dark chocolate cocoa.  I happened to have some Valrhona Cocoa Powder , so used it in this recipe.  The color of this cocoa is so much darker and richer in flavor than regular cocoa, if you have the chance, use it.  

This cake recipe could also be used for about 2 dozen cupcakes or a 9 x 13 slab cake, with whatever frosting you like.

Serves:12

Ingredients:

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons of baking soda

1 teaspoon Espresso Powder

1 cup of milk

1/2 cup vegetable oil

2 eggs

2 teaspoons pur vanilla extract

1 cup of boiling water

Chocolate Buttercream Frosting

Directions:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.  Now cut two 9 inch rounds of parchment paper and place in pans after you have buttered and floured them.  The cakes will remove easily from the pans if you take this step, please take the time or you may be sorry with half your cake breaking off and sticking to the bottom of the pan.
    Parchment Paper Lined Buttered and Floured Cake Pan

    Parchment Paper Lined Buttered and Floured Cake Pan

  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Use a whisk to combine the dry ingredients and remove any lumps.
    Dry Ingredients for Cake

    Dry Ingredients for Cake

    Regular Cocoa Powder

    Regular Cocoa Powder

    Valrhona Cocoa Powder

    Valrhona Cocoa Powder

    Valrhona Cocoa Powder

    Valrhona Cocoa Powder

     

  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Scrap down the sides of the bowl and continue to mix for a few more minutes on medium speed until well combined.  The batter is quite liquid so don’t be alarmed.
    Cake Batter

    Cake Batter

  4.  Distribute cake batter evenly between the two prepared cake pans. Tap the pans on the counter lightly to get rid of excess bubbles that built up during the mixing process.  Bake for 30-35 minutes, until a toothpick or wooden skewer inserted in the center comes out clean.  The baking time was closer to 35 minutes in my oven.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely on a wire rack.
    Batter in Pans Ready for the Oven

    Batter in Pans Ready for the Oven

    Baked Cake Rounds

    Baked Cake Rounds

  5. Frost cake with Chocolate Buttercream Frosting.  When frosting a layer cake, I like to place strips of parchment paper or wax paper around the edges of the cake platter, then place cake rounds on top of the paper.  This way when I am finished frosting the cake, I just remove the pieces of paper and I am left with a clean platter.  I used about 1 cup of frosting for the centre and the rest for the outside of the cake.  I placed about 2 cups of frosting on the top of the cake, spread out evenly and then applied the rest of the frosting to the sides of the cake.  I used an offset spatula as I feel this works the best, if you have one on hand .
  1. Icing Cake with Parchment Lined Cake Platter

    Icing Cake with Parchment Lined Cake Platter

    Decadent Chocolate Layer Cake

    Decadent Chocolate Layer Cake

 

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