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The Best Chocolate Layer Cake Recipe

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★★★★★

4.9 from 79 reviews

This rich and moist chocolate layer cake features a deep, chocolatey flavor enhanced by the combination of melted bittersweet chocolate and cocoa powder. Paired with a luscious cocoa buttercream frosting made with melted dark chocolate, this classic cake is perfect for celebrations or any chocolate lover’s craving. The cake layers are tender and velvety, thanks to the inclusion of sour cream and oil, which keep it moist and tender. The recipe involves baking two round cake layers that are then generously frosted and decorated for an impressive homemade dessert.

Ingredients

Scale

Cake Ingredients

  • 2 ounces semi-sweet or bittersweet chocolate, chopped
  • ¾ cup boiling water
  • 1 ¾ cups (220 g) all-purpose flour
  • ⅔ cup (65 g) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 large eggs, plus 1 egg yolk, room temperature
  • ½ cup vegetable oil (or any neutral oil like canola or grapeseed)
  • ½ cup full fat sour cream, room temperature
  • ½ cup whole milk, room temperature
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 4 ounces dark or bittersweet chocolate, melted and slightly cooled
  • 1 ½ cups (340 g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups (270 g) powdered sugar, sifted
  • ½ cup (50 g) unsweetened cocoa powder, sifted

Instructions

  1. Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Spray the bottom and sides of two 8-inch round cake pans with non-stick baking spray and line the bottoms with parchment paper rounds. Set aside.
  2. Melt chocolate with water: Place 2 ounces of chopped chocolate in a small bowl and pour the boiling water over it. Let it sit while you prepare the batter, allowing the chocolate to melt completely.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt until evenly combined. Create a well in the center.
  4. Combine wet ingredients: Add granulated sugar, brown sugar, eggs, egg yolk, vegetable oil, sour cream, whole milk, and vanilla extract into the well. Whisk thoroughly to blend all ingredients.
  5. Add melted chocolate mixture: Whisk the melted chocolate and boiling water mixture until smooth, then pour it into the batter. Gently fold with a spatula or wooden spoon until combined, taking care not to overmix.
  6. Divide batter: Using a kitchen scale, evenly divide the batter between the two prepared cake pans. Firmly tap each pan on the counter to eliminate air bubbles.
  7. Bake the cakes: Place pans on the center rack of the oven and bake for 25 to 28 minutes. The cakes are done when edges pull away slightly from the pan sides and the center springs back to touch. A toothpick inserted should come out clean or with few moist crumbs.
  8. Cool the cakes: Remove pans from oven and set on a wire rack. Let cakes cool in the pans for 10 to 15 minutes. Then invert pans to release cakes and peel off parchment paper. Allow cakes to cool completely on the wire rack for at least one hour before frosting.
  9. Make frosting – cream butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for 1 to 2 minutes until light and fluffy.
  10. Add vanilla and salt: Mix in vanilla extract and salt until well combined.
  11. Sift powders: In a separate medium bowl, sift together powdered sugar and cocoa powder.
  12. Incorporate sugar and cocoa: Gradually add powdered sugar and cocoa mixture to the butter in ½ cup increments, mixing on low speed to prevent powder clouds. Once fully added, increase mixer to medium-high speed and beat for 1 to 2 minutes. Scrape down bowl sides.
  13. Add melted chocolate to frosting: Pour in the cooled melted chocolate and mix on low until incorporated and smooth. Increase speed to medium-high and beat for 1 minute until fluffy. Scrape bowl to remove air bubbles.
  14. Level cake layers: Trim the tops of each cooled cake layer to create even, flat surfaces if needed.
  15. Assemble first layer: Place one cake round on a serving plate or cake platter. Spread about ¾ to 1 cup of frosting evenly over the top with a spatula.
  16. Add second layer: Position the second cake layer on top of the frosted bottom layer.
  17. Frost the cake: Use an offset spatula to cover the top and sides of the cake with remaining frosting. Smooth sides and top using a bench scraper or spatula for a clean finish.
  18. Decorate the cake: Transfer any leftover frosting to a piping bag fitted with a large decorative tip. Pipe swirls or dollops along the top edge of the cake as desired for a professional finish.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and frosting.
  • Use Dutch-process cocoa powder for a richer, less acidic chocolate flavor.
  • Be careful not to overmix the batter once wet and dry ingredients are combined to maintain a tender crumb.
  • You can substitute vegetable oil with canola or grapeseed oil if preferred.
  • Ensure chocolate for frosting is slightly cooled before adding to prevent melting the buttercream excessively.
  • If cake layers dome while baking, leveling before frosting will ensure a stable, even stack.
  • Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Allow chilled cake to come to room temperature before serving for best texture and flavor.

Keywords: chocolate layer cake, homemade chocolate cake, chocolate buttercream frosting, moist chocolate cake, classic chocolate cake recipe

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