Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients

• 338 g (2½ cups) all-purpose flour, spooned and leveled

• 106 g (1¼ cups) unsweetened Dutch-processed cocoa powder, spooned and leveled

• 450 g (2¼ cups) sugar

• 12 g (1 tbsp) baking powder

• 9 g (1½ tsp) salt

• 3 g (1½ tsp) espresso powder (optional, enhances chocolate flavour)

• 3 large eggs

• 180 ml (¾ cup) vegetable or canola oil

• 180 ml (¾ cup) buttermilk

• 10 ml (2 tsp) vanilla extract

• 170 g (6 oz) semisweet chocolate, melted

• 360 ml (1½ cups) boiling water

Frosting Ingredients

• 509 g (2¼ cups / 4½ sticks) unsalted butter, at room temperature

• 510 g (4¼ cups) powdered sugar, sifted

• 21 g (¼ cup) unsweetened natural cocoa powder, sifted

• 383 g (13.5 oz) semisweet chocolate, melted and cooled

Method

1. Prepare pans: Preheat oven to 175°C (350°F). Line three 20 cm (8-inch) round pans with parchment (bottom and sides). Lightly spray with nonstick spray.

   
   

2. Dry mix: In a medium bowl, sift together flour, cocoa, sugar, baking powder, salt, and espresso powder.

   
   

3. Wet mix: In a large bowl with an electric mixer, beat eggs, oil, buttermilk, and vanilla on medium-low speed for 1 minute.

   
   

4. Combine: Add dry ingredients and mix until smooth, 1 minute. Mix in melted chocolate just until incorporated.

   
   

5. Hot water: Slowly add boiling water and mix until combined, about 1 minute.

   
   

6. Bake: Divide batter evenly among pans. Bake 20–22 minutes, until a toothpick comes out clean. Cool 20 minutes in pans, then transfer to wire racks. Cool completely (1–2 hours).

   
   

7. Slice: Level tops if needed. Slice each cake horizontally in half (6 layers total).

   
   

8. Frosting: Beat butter until fluffy (2 minutes). Sift in powdered sugar and cocoa, beat 2 minutes. Add melted chocolate, mix until smooth (2 minutes).

   
   

9. Assemble: Place one cake layer on a stand. Spread one-seventh of frosting on top. Repeat until all layers are stacked. Spread remaining frosting over top and sides for a light coat.

   
   

10. Chill & serve: Refrigerate 4 hours before slicing. Store airtight in the fridge (up to 4 days) or freeze (up to 2 months).

    
    

Notes

• For a simpler 3-layer cake, don’t cut the cakes in half—just stack and frost as is.

• Espresso powder is optional but boosts the chocolate flavour without leaving a coffee taste.