Recipes

Classic Chocolate Layer Cake

Celebrate birthdays and special occasions with this decadent and fudgy chocolate cake. The cake is moist and rich, and the frosting has a deep chocolate flavour.
Serves 12
Prep Time 15 min
Cook Time 30 min

Ingredients

  • Cake

    • 1 ¾ cups (440 mL) all-purpose flour, sifted
    • ¾ cup (175 mL) cocoa powder, sifted
    • 2 tsp (10 mL) instant espresso powder
    • 1 tsp (5 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • ¾ tsp (4 mL) salt
    • 1 cup (250 mL) unsalted butter, at room temperature
    • 1 ⅔ cups (420 mL) granulated sugar
    • 2 eggs
    • 2 tsp (10 mL) vanilla
    • 1 ½ cups (375 mL) buttermilk
  • Frosting

    • ¾ cup (175 mL) cold unsalted butter, cubed
    • 8 oz (230 g) bittersweet chocolate, melted and cooled
    • ¼ cup (60 mL) cocoa powder, sifted
    • ¼ tsp (1.25 mL) salt
    • 3 cups (750 mL) icing sugar, sifted
    • ⅓ cup (75 mL) milk
    • 1 tsp (5 mL) vanilla

Instructions

  • Cake

    • Step 1

      Preheat oven to 350°F (180°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda and salt until combined; set aside.

    • Step 2

      Using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, one at a time, making sure each egg is fully incorporated be-fore the next addition. Beat in vanilla.

    • Step 3

      With mixer on low, alternately add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour mixture; scrape down the bowl as needed between additions.

    • Step 4

      Pour batter into prepared pans; smooth top. Bake until tester comes out clean when inserted into centre, approximately 25 to 30 minutes. Transfer to rack; let cool completely.

  • Frosting

    • Step 1

      Using electric mixer, beat butter on high speed until light and creamy; beat in melted and cooled chocolate, cocoa powder and salt until smooth. Beat in icing sugar. Stir in milk and vanilla; beat until creamy.

    • Step 2

      If frosting is too soft to spread, refrigerate for 5 to 10 minutes. Smear a little frosting on a serving plate to prevent the cake from sliding. Place the first cake in the centre of the plate and spread 1 cup (250 mL) of frosting on top. Top with second cake layer; frost the top and sides of cake with remaining frosting. Refrigerate cake for at least 2 hours before serving.

Nutrition Facts

Per serving
Calories610
Fat30 g
Saturated Fat19 g
Trans Fat1 g
Carbohydrate78 g
Fibre3 g
Sugars60 g
Protein6 g
Sodium380 mg