This Three-Layer Dark Chocolate Cake with Chocolate Buttercream Frosting is the best cake I ever made. It will become my go-to signature cake for special occasions and parties. Homemade cakes just taste better, in my humble opinion.
I combined a few tricks to come up with a cake this good. First I used "The Best Chocolate Cake" recipe from blogger extraordinaire, MyBakingAddiction.com. It really is the best because it uses buttermilk and coffee in the cake batter. I bow to her recipe in adoration! That said, I added one secret that I learned from my Mom about layer cakes. Freeze the cake layers as soon as they are cool enough to touch. This helps trap the moisture and improves the texture of the cake. This is also a time-saver. You can make the cake layers days ahead of time and thaw the day of frosting and serving.
The Chocolate Buttercream frosting is my version of a decadent chocolate buttercream and includes my last tip, a secret ingredient -- chocolate extract! Use that instead vanilla extract. This also eliminates the need to add espresso, or more cocoa powder that can make the frosting bitter or gritty. Nielsen Massey's Chocolate Extract (click the link to buy at Amazon) is the best and takes the frosting flavor to a whole new level. A drop in any chocolate recipe would be a welcome addition. Put all these tips together and the result is an amazing Three-Layer Chocolate Cake with Chocolate Buttercream Frosting
Three-Layer Chocolate Cake with Chocolate Buttercream Frosting
- 2 cups sugar
- 1 ¾ cups flour
- ¾ cup unsweetened cocoa powder
- 2 tablespoons black cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 6 cups Cara’s Chocolate Buttercream Frosting
- For Frosting
- 1 ½ cups 3 sticks butter, at room temperature
- 1 cup unsweetened cocoa
- 1 cup cream
- 1 teaspoon salt
- 2 teaspoons chocolate extract
- 6 cups 2 - 16 ounce boxes powdered sugar
- Heat oven to 350 degrees. Grease and flour three 9-inch round baking pans. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove cakes from pans. Wrap each layer tightly in saran and return to pan (helps protect shape). Place pans in freezer for at least 2 hours. This helps to trap moisture in cake. Cakes can be made days ahead of time.
- Thaw for at least one hour before frosting with Cara’s Chocolate Buttercream Frosting.
- Cake is best served chilled right from the refrigerator.
- Beat butter at medium speed in a large bowl with an electric mixer until creamy.
- Reduce speed to lowest setting. Add cocoa powder, ¾ cup of cream, salt and chocolate extract and slowly mix until well incorporated.
- Gradually add 5 cups powdered sugar, beating at low speed until blended.
- Beat at high speed 2 minutes or until creamy and fluffy. Add more cream or powdered sugar as needed to adjust for desired consistency. It should be smooth, thick yet spreadable.
- Makes 6 cups.
- Can be stored in the fridge until ready to frost.