Classic Chocolate Layer Cake

Serves 12
Prep Time 15 min
Cook Time 30 min
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.

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