Easy Drop Meatballs In Marinara Sauce
Easy Elegant Thanksgiving Pumpkin Tart

World's Best Chocolate Layer Cake with Fluffy Vanilla Buttercream

Worlds Best Dark Chocolate Layer Cake

This is probably my most requested cake and after trying it, you'll understand why! It's an easy recipe, but it's worth finding the best Dutch processed cocoa powder. It's terrific with fluffy vanilla buttercream (we call it a tuxedo cake) or for chocolate lovers, go ahead and frost with your favorite Chocolate frosting (or use this recipe - Decadent Chocolate Frosting)

Download Cook Like James Tender and Moist Chocolate Layer Cake Vanilla Buttercream

2 cups (240 g) all-purpose flour (Gold Medal or Pillsbury)

1 3/4 cups (350 g) granulated sugar

3/4 cups (88.5 g) Valrhona or Droste dark Dutch processed cocoa powder

2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

1 cup (240 g) buttermilk at room temperature

1 cup (236.6 g) brewed coffee (or 1 cup hot water mixed with 2 teaspoons espresso powder)

1/2 cup (100 g) vegetable oil

3 large eggs at room temperature

1 teaspoon pure vanilla extract

  1. Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
  2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, coffee or hot water, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
  5. Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  6. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  7. Wrap in plastic wrap and freeze until ready to use.

Easy Vanilla Buttercream

20 tablespoons (2 1/2 sticks) unsalted butter, softened

2 ½ cups (10 ounces) Confectioners' sugar

⅛ teaspoon salt

2 tablespoons heavy cream

2 teaspoons vanilla extract

  1. Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed.

Worlds Best Dark Chocolate Layer Cake Slice


Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)