Chocolate Cake

5 from 1 vote

This layered chocolate cake is a cherished family recipe that I am so excited to share with you. Layers of moist chocolate cake come together with delicious chocolate frosting for a chocolate lover's dream.

Prep Time30

Cook Time30

Cooling Time30

Total Time1 30

Servings: slices

Calories: 977kcal

Author: Lisa Longley

Ingredients

Chocolate Cake

1 cup unsweetened cocoa powder (84 grams)
2 cups boiling water (473 ml)
2 3/4 cups all purpose flour (330 grams)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 cup unsalted butter room temperature (226 grams)
2 1/2 cups granulated sugar (495 grams)
4 large eggs
1 1/2 teaspoons vanilla extract

Frosting

1 cup unsalted butter room temperature (226 grams)
1 cup cocoa powder (84 grams)
4 teaspoons vanilla
8 cups powdered sugar (908 grams)
1 cup heavy cream (118.29 ml or 227 grams))
pinch of salt

Instructions

Chocolate Cake

Line the bottom of three 9 inch cake pans with a circle of parchment paper and grease the sides. Set aside. Preheat your oven to 350 degrees Fahrenheit.
In a medium bowl, whisk the boiling water into the cocoa powder until smooth. Set aside. Allow the mixture to cool while you are preparing the other ingredients. It can be warm when you add it in Step 5, but it can't be hot or steaming.
1 cup unsweetened cocoa powder, 2 cups boiling water
In a large bowl whisk together the flour, baking soda, baking powder, and salt.
2 3/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt, 2 teaspoons baking soda
In a large bowl with a hand mixer or in the bowl of a stand mixer fit with paddle attachment, beat together the butter and sugar. Beat until light and fluffy, about 3 to 6 minutes.
1 cup unsalted butter, 2 1/2 cups granulated sugar
Add in the eggs, one at a time. Then add in the vanilla extract. Scrape down the sides between each addition, making sure to scrape the bottom of the bowl as well. Finally, beat in the cocoa mixture.
4 large eggs, 1 1/2 teaspoons vanilla extract
Add all of the flour mixture. Start the mixer on low and as soon as you can, turn the mixture up to full speed just until the flour mixture incorporates. This process should take less than a minute.
Divide the batter between the three prepared baking pans. Bake for 25 to 30 minutes. You know your cake is done when a toothpick inserted into the middle of the cake comes out with just a few crumbs.
Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to allow them to cool completely.

Chocolate Frosting

Beat the butter in a stand mixer fit with the whisk attachment or in a large bowl with a handheld mixer.
1 cup unsalted butter
Add in the cocoa powder and vanilla extract. Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream. Finally, add a pinch of salt. (Note that the frosting will seem really crumbly until you add in the heavy cream and then the frosting will pull together perfectly.)
1 cup cocoa powder, 4 teaspoons vanilla, 8 cups powdered sugar, 1 cup heavy cream, pinch of salt

Assembling the Cake

Please note that it helps to frost the cake if you wrap each layer individually in plastic wrap and freeze them for approximately 2 hours.
Place one cooled cake layer on a cake stand. Top with approximately 1 cup of chocolate frosting. Add another cake layer and another cup of frosting. Finally, top with the last cake.
Using an off-set spatula, frost the sides and then the top of the cake. Note that cutting the cake is easier if you refrigerate it for 2 hours before slicing.

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