Valentine's Day Chocolate Layer Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 3/4 cups (219g) all-purpose flour
02 - 3/4 cup (62g) unsweetened natural cocoa powder
03 - 1 3/4 cups (350g) granulated sugar
04 - 2 teaspoons baking soda
05 - 1 teaspoon baking powder
06 - 1 teaspoon salt
07 - 2 teaspoons espresso powder (optional)
08 - 1/2 cup (120ml) vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 cup (240ml) buttermilk, room temperature
12 - 1 cup (240ml) hot strong coffee

→ Chocolate Buttercream

13 - 1 1/4 cups (282g) unsalted butter, softened
14 - 3 1/2 cups (420g) confectioners' sugar
15 - 3/4 cup (65g) unsweetened cocoa powder
16 - 3-5 tablespoons heavy cream, room temperature
17 - 1/4 teaspoon salt
18 - 1 teaspoon pure vanilla extract

→ Decoration

19 - Semi-sweet chocolate chips (optional)

# Instructions:

01 - Preheat oven to 350°F. Grease two 9-inch cake pans and line with parchment paper.
02 - Whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder.
03 - Combine oil, eggs, and vanilla. Add buttermilk. Mix into dry ingredients with hot coffee until smooth.
04 - Divide batter between pans. Bake 23-26 minutes until toothpick comes out clean. Cool completely.
05 - Beat butter until creamy. Add sugar, cocoa, cream, salt, and vanilla. Beat until smooth.
06 - Level cakes if needed. Layer with frosting and cover entire cake. Garnish with chocolate chips if desired.

# Notes:

01 - Use natural cocoa powder for cake
02 - All ingredients should be room temperature
03 - Can be made ahead and frozen
04 - Coffee enhances chocolate flavor

Back