Double Chocolate Layer Cake

Step 1

Preheat your oven to 350 degrees F. Grease two 9-inch round cake pans generously with butter or cooking spray. Cut out parchment paper circles for the bottoms, press in, then grease the parchment too.

Step 2

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until fully combined with no clumps of cocoa remaining.

Step 3

In a separate medium bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla until smooth.

Step 4

Pour the wet ingredients into the dry ingredients all at once. Mix until just combined and no streaks of dry flour remain. The batter will be quite thin — this is correct.

Step 5

Divide the batter evenly between the two prepared pans.

Step 6

Bake on the center rack for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

Step 7

Let cool in the pans on a wire rack for 15 minutes, then invert onto the wire rack. Peel off parchment. Cool completely before frosting — at least 1 to 2 hours.

Step 8

Melt the dark chocolate and set aside to cool to room temperature.

Step 9

Beat the softened butter with an electric mixer on medium speed for 2 to 3 minutes until pale and creamy.

Step 10

Sift the powdered sugar and cocoa powder together into the bowl with the butter. Start on the lowest speed, then increase to medium and beat for 2 minutes.

Step 11

Add the cooled melted chocolate, heavy cream, vanilla, and salt. Beat on medium-high speed for 3 to 4 minutes until thick, glossy, and completely smooth.

Step 12

Place one cooled cake layer on a plate, flat side up. Spread roughly one third of the frosting evenly across the surface.

Step 13

Place the second cake layer on top, flat side up. Press gently.

Step 14

Apply a thin crumb coat over the entire outside of the cake. Refrigerate for 20 minutes to set.

Step 15

Apply the final frosting coat using the remaining frosting. Work from the top down the sides with long, smooth strokes.

Step 16

Refrigerate for at least 30 minutes before slicing. Bring to room temperature for 20 minutes before serving.