Chocolate Layer Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs, room temperature
- 1 cup strong brewed espresso, cooled to 110°F
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 12 oz unsalted butter, softened
- 4 cups powdered sugar
- 6 oz bittersweet chocolate, melted and cooled to 95°F
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess. Line bottoms with parchment paper.
- Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Create a well in the center.
- In another bowl, whisk together eggs, cooled espresso, oil, and vanilla until fully combined. Pour wet ingredients into the well and stir until just combined, about 30 seconds. Add buttermilk and mix until batter is smooth, about 20 seconds more—do not overmix.
- Divide batter evenly between prepared pans. Bake for 32-35 minutes, until a toothpick inserted in the center emerges with just a few moist crumbs. Cool in pans for 12 minutes, then turn out onto wire racks and cool completely, about 1 hour.
- For frosting, beat softened butter on medium speed for 2 minutes until pale and creamy. Add powdered sugar in two additions, beating on low speed for 30 seconds after each, then on medium for 1 minute. Pour in melted chocolate and heavy cream, then beat on medium-high for 2 minutes until frosting is light and fluffy.
- Level cake layers with a serrated knife if domed. Place first layer on a cake board, spread 3/4 cup frosting evenly across top. Set second layer on top and frost the outside with remaining frosting, using an offset spatula for clean, even coverage.
- Chill frosted cake for at least 30 minutes before serving. Slice with a warm, wet knife between cuts for clean edges.
Inspired by Thiago Silva’s winning chocolate layer cake. This is a plausible recreation, not the chef’s original recipe.