Chocolate Layer Cake

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 3 cups light brown sugar, packed
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3 cups sifted cake flour
  • 1 1/3 cups sour cream
  • 1 1/2 cups hot coffee
  • Frosting:
  • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  • 16 ounces cream cheese, softened at room temperature
  • 8 ounces unsweetened chocolate, melted
  • 1/2 cup cooled coffee
  • 4 teaspoons pure vanilla extract
  • 6 cups confectioners' sugar
Directions

Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.


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4.7 58
Has anyone made this cake with gluten free flour? item not reviewed by moderator and published
Awesome! Have made it many times. Always ended up with too much frosting so now I cut the frosting recipe by 1/4. item not reviewed by moderator and published
Question about traveling with this cake: I want to make this for my DIL's birthday and will be going to their home out of state. I'm wondering if I should make the cake & the frosting but wait until I get there to assemble it. Any thoughts? item not reviewed by moderator and published
Perfect. item not reviewed by moderator and published
One word: amazing. Made the recipe as is. item not reviewed by moderator and published
This is perfect - exactly as written . Follow the directions and it will be fabulous. item not reviewed by moderator and published
Wow! This is a tasty, moist, and perfect texture. I added about 1 tbls of roasted Saigon cinnamon to the coffee while brewing, lent it a nice subtle cinnamon taste to the cake. This is my always chocolate cake recipe. I made the frosting this morning and had a cupcake with the frosting...Oh My Oh My!!!!! Thank You! item not reviewed by moderator and published
tasty batter, the recipe did not specify that it is THREE layers, and I over-filled the pans and it overflowed all through my oven. they should say that you need THREE pans up front and not way down in the bottom of the icing directions! item not reviewed by moderator and published
I have tried this cake for my brothers 9th birthday because he loves chocolate and coffee !!! So far it is in the process of baking but the batter is delish and the consistancy is amazing! the batter seems to have turned out perfectly. Responding to other reviewers who asked if it was too much coffee, it wasnt. just enough to taste it and to enhance the chocolate flavor!!! Loved It item not reviewed by moderator and published
I made this cake yesterday for a Kwanzaa celebration and everyone loved it!! The cake was super moist and sliced well. I substituted a buttercream frosting. I will be making this cake again. item not reviewed by moderator and published
The recipe clearly states to butter and flour 3 (9inch) cake pans in the top of the directions - the second sentence in. It is unfair to give this five star recipe only two stars because you didn't read the directions correctly. item not reviewed by moderator and published
Its also a layer cake so its implied item not reviewed by moderator and published

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Chocolate Layer Cake