Layered Chocolate Cake (Serves 10–12)
🧾 Ingredients
🍫 Chocolate Cake Layers
2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot water or hot coffee
🍫 Chocolate Buttercream Frosting
1 cup (225 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar
1/2 cup (50 g) cocoa powder
1/2 tsp salt
2–4 tbsp milk or cream
2 tsp vanilla extract
👩🍳 Instructions
- Prepare the cake
Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in hot water or coffee (batter will be thin—this is normal). - Bake
Divide batter evenly between pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely before frosting. - Make the frosting
Beat butter until creamy.
Add cocoa powder and mix well.
Gradually add powdered sugar, alternating with milk/cream.
Add vanilla and salt. Beat until fluffy and spreadable. - Assemble the cake
Place one cake layer on a plate.
Spread a thick layer of frosting on top.
Add second layer and frost the top and sides.
✨ Optional Add-Ons
Chocolate ganache drip 🍫
Fresh berries 🍓
Chocolate chips or curls
Layer filling (caramel or whipped cream)
💡 Tips
Use coffee instead of water to enhance chocolate flavor (no coffee taste!)
Chill the cake 20 minutes before final frosting for cleaner edges
Level the layers for a professional look