Cocoa Layer Cake
A decadent three-layer chocolate cake with rich cocoa frosting and espresso undertones. Made with both natural cocoa powder and buttermilk for a moist, tender crumb.
Ingredients
- •½ cup natural unsweetened cocoa powder
- •1 cup luke warm water
- •½ cup buttermilk
- •1½ cups cake flour
- •¾ teaspoon baking soda
- •1 cup sugar
- •½ cup golden brown sugar
- •½ cup unsalted butter
- •2 large eggs
- •10 tablespoons unsalted butter
- •1⅓ cups golden brown sugar
- •1 cup natural unsweetened cocoa powder
- •2 teaspoons instant espresso powder
- •1 cup heavy whipping cream
- •2 teaspoons vanilla extract
- •3 pieces cake pans
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
15 min
- 2.
Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
18 min
- 3.
Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
90 min
- 4.
Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.
20 min
- 5.
Cut into wedges and serve.
5 min