why make this recipe
Big Chocolate Layer Cake is a delightful dessert that pleases chocolate lovers of all ages. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, this cake gives you rich chocolate flavor in every bite. It is a perfect cake for gatherings and parties because it looks impressive and tastes amazing. The layers of soft cake paired with creamy chocolate frosting create a sweet experience everyone enjoys.
how to make Big Chocolate Layer Cake
Ingredients :
- 3 cups all-purpose flour
- 3 cups sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups strong brewed coffee, cooled
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (4 sticks) butter, softened
- 6 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 2/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or two 10-inch pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla.
- Combine wet and dry ingredients and mix until smooth.
- Divide the batter among the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn the cakes onto wire racks to cool completely.
- To make the frosting, beat the butter until fluffy. Gradually add sifted powdered sugar and cocoa, alternating with heavy cream. Beat in vanilla and salt.
- Assemble the cake by frosting between each layer, and then frost the top and sides. Decorate as desired and refrigerate for 30 minutes before serving.
how to serve Big Chocolate Layer Cake
To serve Big Chocolate Layer Cake, cut slices and place them on dessert plates. This cake pairs wonderfully with a glass of milk or a scoop of vanilla ice cream. You can also top each slice with chocolate shavings, fresh berries, or whipped cream for an extra touch.
how to store Big Chocolate Layer Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. If you need to store it for a longer time, consider wrapping it in plastic wrap and placing it in the freezer. It can last for up to 3 months in the freezer. Just remember to let it thaw in the fridge before serving.
tips to make Big Chocolate Layer Cake
- Make sure all your ingredients are at room temperature, especially eggs and butter; this helps create a smoother batter.
- Do not open the oven while the cake is baking, as this can cause it to sink.
- If you want to add more flavor, consider adding a splash of chocolate liqueur to the batter.
- Use high-quality cocoa powder for richer flavor.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
variation
To switch things up, you can add different flavors to the cake. For instance, try adding a teaspoon of espresso powder for a deeper flavor. You can also replace half of the cocoa powder with ground almonds to create a chocolate-almond cake. For a minty twist, add peppermint extract to the frosting.
FAQs
Q: Can I use other kinds of flour?
A: You can try using cake flour for a lighter texture, but keep in mind the proportions might vary slightly.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time. Just wrap them tightly in plastic wrap and store them in the fridge for up to 3 days or in the freezer for up to 3 months.
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Big Chocolate Layer Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 3 cups sugar
- 1.5 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons salt
- 4 large eggs at room temperature
- 1.5 cups buttermilk at room temperature
- 1.5 cups strong brewed coffee, cooled
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
For the Frosting
- 2 cups butter, softened at room temperature
- 6 cups powdered sugar sifted
- 1 cup unsweetened cocoa powder sifted
- ⅔ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or two 10-inch pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla.
- Combine wet and dry ingredients and mix until smooth.
- Divide the batter among the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn the cakes onto wire racks to cool completely.
Frosting
- To make the frosting, beat the butter until fluffy.
- Gradually add sifted powdered sugar and cocoa, alternating with heavy cream.
- Beat in vanilla and salt.
Assembly
- Assemble the cake by frosting between each layer, and then frost the top and sides.
- Decorate as desired and refrigerate for 30 minutes before serving.
