⏤ The Recipe

Chocolate Layer Cake.

Thebest chocolate layer cake recipeyou’ll ever make, this homemade cake is decadently rich, super moist, and layered with a silky chocolate fudge frosting. Simple to prepare, it’s perfect for birthdays, holidays, and every special occasion in between!

Prep

35m

Cook

25m

Total

2h

Serves

16

★★★★★4.90 · 28 reviews

⏤ The Story

Thebest chocolate layer cake recipeyou’ll ever make, this homemade cake is decadently rich, super moist, and layered with a silky chocolate fudge frosting. Simple to prepare, it’s perfect for birthdays, holidays, and every special occasion in between!

Admittedly, I can be a pretty messy baker. However, I know how to make a mean homemade chocolate cake, and this dessert is worth dirtying up the kitchen. I’ve shared it with thousands of people online, and it’s always a huge hit with family and friends.

Thanks to a few simple ingredients, it turns out soft and ultra chocolatey with ease. I’ll even share all my tips and tricks for creating perfectly even layers! Think of this recipe as a combination of a chocolate cake and the best brownie you’ll ever taste. What could be better than that?

See the recipe card below for the complete ingredients list and instructions.

⏤ The Method

Step by step.

1
Preheat the oven to 350°F (176°C).
2
Grease and line the bottom of three (9-inch or 22.8 centimeter) cake pans with a parchment paper circle.
3
To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugars, baking powder, baking soda, and salt. Whisk to incorporate all of the ingredients together.
4
In a large mixing bowl, add the cocoa powder, espresso powder and hot water. Whisk until the cocoa powder is fully combined into the hot water.
5
Add the sour cream, oil, eggs, and vanilla and whisk again to fully combine.
6
Add the wet ingredients to the dry ingredients and mix on low until just combined, scraping several times to incorporate everything fully.
7
Evenly distribute the cake batter between the three cake tins.
8
Bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
9
Let the cakes cool for 10-15 minutes in the pan, then turn them out onto a wire rack and let them cool completely.

For the Chocolate Frosting

1
Add the chopped chocolate, heavy cream, and honey to a medium microwave safe bowl. Microwave in 30 second increments, stirring after each increment, until the cream is heated and the chocolate is melted.
2
Alternatively, heat the mixture over a double boiler.
3
Let the mixture cool.
4
In the bowl of a stand mixer, fitted with the paddle attachment, add the butter. Mix on medium until the butter is smooth. Sift in the powdered sugar and cocoa powder and mix on low until the mixture is incorporated.
5
Add the salt and cooled heavy cream and chocolate mixture. Mix on medium until incorporated and a fudgy texture is achieved.
6
Transfer to the refrigerator and cool for about 30 minutes, or until still malleable, but stiff enough to spread without melting.

For Assembly

1
Trim the cakes to level the tops.
2
Add a dollop of whipped ganache to the base of a cake turntable. This will prevent the cake from moving while frosting.
3
Add one of the cake layers, then add a 1/4 of the ganache to the center of the cake. Using an offset spatula, push the ganache to the edges of the cake until you have an even layer.
4
Top the ganache with another cake layer and repeat the process.
5
Top the second layer with the final cake. Add the remaining ganache and frost down the sides and top of the cake.
6
Transfer to the refrigerator for 30-60 minutes to set.
7
Slice the cake and serve.