The Ultimate Chocolate Layered Cake

Name: The Ultimate Chocolate Layered Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: World Cuisine
Ingredients: • 2 cups all-purpose flour (260g); • 2/3 cup high-quality cocoa powder (75g); • 2 tsp baking powder; • 1 tsp baking soda; • 1/2 tsp salt; • 2 large eggs, room temperature; • 1.5 cups sugar (190g); • 1/2 cup vegetable oil (120ml); • 1 cup buttermilk (240ml), room temperature; • 1/2 cup sour cream (120g), room temperature; • 100g dark chocolate (80% cacao), melted and slightly cooled; • 2 tsp instant coffee powder (4g); • 1/2 cup boiling water (100ml); • 8 oz cream cheese, softened (300g); • 1/2 cup cold heavy cream (120ml); • 4 tbsp melted dark chocolate (60g); • 1/2 cup cocoa powder (50g); • 1 ½ cups powdered sugar (180g)

11 steps

Prep:1hCook:30min

Updated at: Wed, 13 Nov 2024 21:09:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories548.3 kcal (27%)

Total Fat31.6 g (45%)

Carbs64 g (25%)

Sugars38.2 g (42%)

Protein8.7 g (17%)

Sodium366.7 mg (18%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the Cake

260gall-purpose flour

⅔ cupcocoa powder

high-quality

2 tspbaking powder

1 tspbaking soda

½ tspsalt

2eggs

large, room temperature

190gsugar

½ cupvegetable oil

1 cupbuttermilk

room temperature

½ cupsour cream

room temperature

100gdark chocolate

80% cacao, melted and slightly cooled

4ginstant coffee powder

½ cupwater

boiling

For the Chocolate Cream Cheese Frosting

60gdark chocolate

melted

½ cupcocoa powder

180gpowdered sugar

Instructions

Step 1

Preheat your oven to 180°C (350°F). Line two 8-inch round cake pans with parchment paper and butter them.

Step 2

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt, and whisk to combine.

Step 3

In a cup, mix the instant coffee with the boiling water and set aside to cool slightly.

Step 4

In a separate bowl, whisk the eggs and sugar until light and slightly frothy. Add the oil, buttermilk, sour cream, and melted dark chocolate, and whisk until smooth.

Step 5

Gradually add the dry ingredients to the wet mixture in three parts, stirring gently between each addition to avoid overmixing. Finally, pour in the warm coffee mixture and stir until just combined and smooth.

Step 6

Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

For the frosting, whip the softened cream cheese, melted chocolate, and cocoa powder until smooth and well combined. Gradually add the powdered sugar, whipping to fully incorporate.

Step 8

At the end, pour the cold heavy cream directly into the mixture. Whip at a medium speed, increasing slightly if needed, until the frosting starts to thicken and becomes creamy. Stop whipping as soon as the cream thickens the frosting to the desired consistency. Avoid overwhipping, as this could make the frosting too stiff.

Step 9

By adding the cream this way, it will give the frosting a smooth and light texture, perfect for layering a cake.

Step 10

Once the cakes are fully cooled, trim the tops if necessary to level them, and slice each cake horizontally to create 4 layers total. Place one layer of cake on a serving plate, spread with a layer of frosting, and repeat with remaining layers. Use the rest of the frosting to cover the top and sides of the cake.

Step 11

Refrigerate the assembled cake for 1–2 hours before serving for the best texture. Enjoy!