Valentine’s Day is right around the corner which means we are T-H-I-S close to a month-long celebration of all things chocolate. I for one couldn’t be more excited. And if you are a chocolate connoisseur you’ll be happy to know that during the month of February, every recipe I post here on the blog will involve my favorite food group – chocolate! I say lets kick off this chocolate lover’s party a little early with a rich and decadent Double Dark Chocolate Layer Cake, shall we??
Now before you go thinking that this is just another run of the mill chocolate cake, hear me out. This Double Dark Chocolate Layer Cake is soooo chock full of chocolatey goodness it should be illegal. It’s seriously dangerous. This three layer chocolate lover’s dream is perfectly rich, moist as heck {thanks to a generous dose of buttermilk} and it’s embarrasingly easy to make. All big selling points in my book. This cake is perfect for celebrating the most special of occasions but equally suitable for curing the most insatiable chocolate cravings that might strike any day of the week.
This Double Dark Chocolate Layer Cake is so good you might actually forget that any other chocolate desserts even exist. And trust me when I say you’ll be looking for any excuse to make this cake. I say any day ending in a “y” is a reason good enough. This cake has so many things going for it but it still has that homemade, like-grandma-used-to-make feel. No fancy decorating skills are required. Good thing because I’d rather spend time licking the bowl than decorating the cake. You with me??
A few important notes about this cake before you run off to preheat that oven. First, don’t cut corners on ingredients. I use Dutch process unsweetened cocoa in the cake batter for that deep, dark chocolate flavor. The extra trip to the store is well worth it…don’t use regular unsweetened cocoa. Buttermilk is another key ingredient in this cake as it makes for a moist crumb which is a good thing in a layer cake. No one likes a dry cake. This recipe, just like my Espresso Chocolate Sheet Cake, also calls for freshly brewed espresso. If you are like me and don’t enjoy drinking coffee, don’t despair. You likely won’t notice the espresso flavor at all. You’ll just taste pure chocolate decadence with every bite. And can we take a minute to talk about this frosting? So fluffy and chocolatey it’s almost too good to be true. I’ll let you see for yourself.
I hope you’ll give this recipe a go for Valentine’s Day or any day when you have a hankering for a slice of decadence. This Double Dark Chocolate Layer Cake does not disappoint and I think you’ll find that it quickly becomes a family favorite. I can’t wait to share more delectable chocoholic recipes with you all February long so be sure to follow along here on the blog and on Instagram. If you make any of my recipes, be sure to tag @brownedbutterblondie so I can see what you are baking up in your kitchens. Nothing makes me happier than to know you all are loving the recipes I work hard to create. See you back here next week chocolate lovers!
- 1¾ cups plus 2 TBSP all purpose flour, spooned and leveled
- 1¾ cups granulated sugar
- ¾ cup Dutch process dark cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil (I use canola oil)
- ½ cup freshly brewed espresso, cooled to room temperature
- 1 TBSP vanilla
- 3 eggs, room temperature
- 1½ cups (3 sticks) unsalted butter, room temperature
- 4½ cups confectioner's sugar, sifted
- 1¼ cups cocoa powder, sifted
- 1 TBSP vanilla
- 2 TBSP espresso, cooled to room temperature
- 4-5 TBSP heavy whipping cream
- pinch of salt
- Preheat oven to 350 degrees
- Spray three 8-inch cake pans with nonstick cooking spray
- Line bottoms of the pans with parchment paper cut to fit
- In a large bowl, whisk to combine flour, sugar, cocoa powder, baking powder and baking soda
- Set aside
- In a separate bowl, whisk together buttermilk, vegetable oil, vanilla, cooled espresso and eggs until combined
- Slowly add the wet ingredients in to the dry ingredients and stir until just barely combined, less than 30 seconds
- Do not over mix
- Divide batter evenly into the three prepared cake pans
- Bake at 350 degrees for 18-20 minutes, checking at 15 minutes to be sure cakes are not over baking. Cake will be done when edges of cake pull away from sides of pan and a toothpick inserted near the center of cake comes out with few crumbs
- Remove from oven and cool on a wire rack for 20 minutes
- Remove cakes from pans by inverting cake onto a plate or platter, tapping bottom of cake pan if needed
- Peel away parchment paper from bottom of cakes
- Allow to cool completely before frosting
- In the bowl of a stand mixer, cream butter on high for 3-4 minutes, scraping down sides of bowl as needed
- Add vanilla, cocoa powder, espresso and pinch of salt and mix on low for 30 seconds
- Increase speed to high and mix for 1 additional minute
- Carefully add sifted confectioner's sugar to the mixer and mix on low until combined
- Increase speed to high and mix for 4-5 minutes, scraping sides of bowl as needed
- Stop mixer and add heavy whipping cream
- Return mixer to high speed and mix and additional 2 minutes until frosting is light and fluffy
- Add more heavy whipping cream if frosting is too stiff
- Once cake has cooled completely, level tops of cakes with a large knife or cake cutter so that tops of cakes are all flat
- Place a small dollop of frosting on a plate or cake platter and place first layer of cake top-side down on the platter
- Place ⅓ cup of the frosting on top of the layer and spread evenly using an offset spatula
- Place the next cake layer bottom-side down and repeat with ⅓ cup frosting
- Place the final layer of cake bottom side up and check to be sure cake is level, adjusting as needed
- Frost top of cake with another ⅓ cup frosting and begin to work some of the frosting down the sides of the cake to make the first crumb coat of frosting
- The cake will not be completely frosted at this point
- Place the cake in refrigerator for 30 minutes
- Remove cake from refrigerator and continue to frost the cake completely using remaining buttercream
- Spread the frosting smooth using a bench scraper and offset spatula or use a butter knife or back of a spoon to create swooshes of frosting across the cake top and sides
Cake may be frozen. To freeze, wrap slices of cake tightly with plastic wrap and store flat on freezer shelf. Defrost by allowing to sit at room temperature until ready to serve.
