Description
Hot Cocoa Layer Cake is a cozy dessert that combines rich chocolate layers with fluffy frosting, perfect for any occasion or as a sweet treat when you need a pick-me-up.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup heavy cream (or milk)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Pour this mixture into the dry ingredients.
- Using an electric mixer on medium speed, beat the batter for about two minutes until it is smooth and creamy.
- Divide the batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in their pans for ten minutes before transferring them to wire racks.
- Once cooled, whip up your frosting by beating butter with cocoa powder until combined. Gradually add powdered sugar alternating with heavy cream until desired consistency is reached.
- Transfer one layer onto a serving plate. Spread frosting over it generously before placing the second layer on top. Frost the top and sides liberally.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 400
- Sugar: 42g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: - For a festive twist, add peppermint extract to the frosting. - Use gluten-free flour if needed. - Always let your cake layers cool completely before frosting to avoid melting.