This layered chocolate cake is a treasured family favorite that brings back warm memories with every bite. Moist, rich layers of chocolate sponge paired with creamy, smooth chocolate frosting create a decadent experience perfect for any celebration or indulgent treat.
Crafted with care and simple ingredients, this cake promises a depth of chocolate flavor and a tender crumb that chocolate lovers simply can’t resist. Whether it’s a special occasion or a day to treat yourself, this cake will delight your senses.
- Rich, moist layers balanced with creamy, perfectly smooth chocolate frosting create a timeless dessert.
- This recipe uses boiling water and cocoa to enhance the chocolate flavor and produce a tender crumb.
- Easy to assemble and freeze between layers for hassle-free decorating and slicing.
Ingredients
- Unsweetened Cocoa Powder (84 grams): Pure cocoa imparts intense chocolate flavor and a deep, rich color to the cake layers.
- Boiling Water (473 ml): Enhances cocoa, dissolves it smoothly, and keeps the batter moist for tender cake.
- All-Purpose Flour (330 grams): Provides structure and body to the cake while keeping it soft and delicate.
- Baking Soda (2 teaspoons): A leavening agent that helps the cake rise and become light and airy.
- Baking Powder (1/2 teaspoon): Assists in leavening to ensure a perfect lift and texture.
- Table Salt (1/2 teaspoon): Balances sweetness and enhances the chocolate flavor depth.
- Unsalted Butter (226 grams, room temperature): Adds richness and moisture while creating a tender crumb.
- Granulated Sugar (495 grams): Sweetens the cake and contributes to its moist texture.
- Large Eggs (4): Provide structure, stability, and richness to the batter.
- Vanilla Extract (1 1/2 teaspoons total): Adds subtle warmth and enhances the chocolate’s complexity.
- Cocoa Powder for Frosting (84 grams): Infuses the frosting with rich chocolate flavor.
- Powdered Sugar (908 grams): Sweetens and thickens the chocolate frosting for a creamy finish.
- Heavy Cream (118.29 ml): Smooths the frosting and gives it a luscious, spreadable texture.
- Pinch of Salt: Balances sweetness and intensifies the chocolate notes.
Instructions
- Prepare Cake Pans and Preheat Oven
Line three 9-inch cake pans with parchment circles and grease the sides to ensure easy removal. Preheating the oven to 350°F creates the ideal baking environment for even cooking.
- Mix Cocoa and Boiling Water
Whisk cocoa powder into boiling water until completely smooth to bloom the cocoa fully. Letting this mixture cool prevents cooking the eggs or batter in the next steps, yet keeps it warm enough for easy incorporation.
- Combine Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, and salt. This step ensures even distribution so the cake rises properly with a tender crumb.
- Cream Butter and Sugar
Using a mixer, beat the room temperature butter with granulated sugar until light and fluffy, about 3-6 minutes. This aerates the fat, helping the cake achieve a soft and tender texture.
- Add Eggs and Vanilla
Incorporate eggs one at a time, blending each fully before adding the next. Then add vanilla extract. Scrape down the bowl sides to maintain uniform batter, avoiding streaks and lumps.
- Combine Wet and Dry Mixtures
Beat in the cooled cocoa mixture, followed by the flour mixture, starting mixer on low to avoid flour clouds. This produces a smooth, evenly mixed batter essential for consistent baking.
- Divide Batter and Bake
Evenly pour batter into prepared pans and bake for 25-30 minutes. The cake is done when a toothpick inserted near the center comes out with just a few moist crumbs, indicating perfect doneness.
- Cool Cakes
Let cakes cool in pans for 10 minutes to firm up, then invert onto wire racks to cool completely. Proper cooling prevents frosting from melting and helps maintain cake texture.
- Make Chocolate Frosting
Beat butter until creamy, add cocoa powder and vanilla, then gradually mix in powdered sugar. Finish by adding heavy cream and salt, which transforms a crumbly mix into a silky smooth frosting perfect for spreading.
- Assemble the Cake
For easier frosting, wrap each cake layer in plastic and freeze for 2 hours. Stack layers with about 1 cup frosting in between. Use an offset spatula to coat sides and top evenly, chill before slicing for clean cuts.
- Ensure the cocoa mixture cools to avoid cooking eggs prematurely, which can affect texture.
- Freezing layers before icing helps create neat, professional-looking edges and cleaner slices.
- Use room temperature butter and eggs for better mixing and a fluffier cake.
Storage Tips
Store the frosted cake covered loosely with foil or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze wrapped tightly for up to 3 months.
Serving Suggestions
Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries or a sprinkle of powdered sugar add a bright contrast to the rich chocolate layers.
- Sifting cocoa powder and powdered sugar prevents lumps and ensures silky textures in cake and frosting.
- Use an offset spatula for smooth and even frosting application, especially on layered cakes.
- Measure flour by spooning into the cup and leveling rather than scooping for accurate amounts.
FAQs
- Can I use Dutch-processed cocoa instead of natural cocoa powder?
Yes, but adjust baking soda to baking powder ratio or add an acidic ingredient to ensure proper rise and flavor balance.
- Can I make this cake gluten-free?
Substitute the flour with a gluten-free baking blend that includes xanthan gum for best results, maintaining texture and rise.
- How do I prevent the cake from drying out?
Use the exact butter and sugar amounts, bake just until toothpick shows moist crumbs, and store wrapped properly to maintain moisture.
- Can I freeze the assembled cake?
Yes, wrap it tightly in plastic and foil then freeze. Thaw overnight in the refrigerator before serving for best texture.
- What type of chocolate goes well with this cake?
Pair with high-quality dark or semi-sweet chocolate for frosting or garnishes to complement the cake’s rich flavor.
- Is it okay to use salted butter?
Unsalted butter is preferred for flavor control, but salted butter can be used by omitting added salt in the recipe.
- Can I substitute heavy cream in the frosting?
Yes, whole milk or half-and-half can be used, but frosting may be less rich and slightly less thick.
Layered Chocolate Cake
Equipment
- 3 9-inch cake pans lined with parchment paper and greased
- 1 stand mixer with paddle and whisk attachments
- 1 wire rack
- 1 off-set spatula
Instructions
- Preheat oven to 350°F. Line and grease three 9-inch cake pans with parchment paper.
- Whisk boiling water into cocoa powder until smooth and set aside to cool.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Beat butter and sugar in a mixer until light and fluffy, about 3 to 6 minutes.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Beat in the cooled cocoa mixture.
- Gradually add flour mixture, starting mixer on low then increasing to high speed until just combined.
- Divide batter evenly among the prepared pans and bake for 25 to 30 minutes, until a toothpick comes out with few crumbs.
- Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely.
- For frosting, beat butter until creamy. Add cocoa powder and vanilla, then gradually add powdered sugar, one cup at a time.
- Add heavy cream and a pinch of salt; beat until smooth and fluffy.
- Wrap each cooled cake layer in plastic wrap and freeze for 2 hours to make frosting easier.
- Assemble cake by layering cake and frosting, about 1 cup frosting between layers.
- Frost the sides and top with remaining frosting using an off-set spatula.
- Refrigerate cake for 2 hours before slicing for easier cutting.
Notes
- Wrap and freeze cake layers before frosting for easier assembly.
- Refrigerate assembled cake before slicing for clean cuts.
- Store leftovers covered in refrigerator for up to 5 days.
