Layered Chocolate Cake
This layered chocolate cake features moist chocolate cake layers paired with rich, creamy chocolate frosting, creating a perfect dessert for chocolate lovers and special occasions.
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.