Chocolate Layer Valentine Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup (240ml) strong hot coffee
02 -
1 cup (240ml) buttermilk, room temperature
03 -
2 teaspoons espresso powder (optional)
04 -
1 teaspoon salt
05 -
1 teaspoon baking powder
06 -
2 teaspoons baking soda
07 -
2 large eggs, room temperature
08 -
2 teaspoons pure vanilla extract
09 -
3/4 cup (62g) unsweetened natural cocoa powder
10 -
1 3/4 cups (350g) granulated sugar
11 -
1 3/4 cups (219g) all-purpose flour
12 -
1/2 cup (120ml) vegetable oil
→ Chocolate Buttercream
13 -
3-5 tablespoons heavy cream
14 -
1 teaspoon pure vanilla extract
15 -
1 1/4 cups (282g) unsalted butter, softened
16 -
3 1/2 cups (420g) confectioners' sugar
17 -
3/4 cup (65g) unsweetened cocoa powder
18 -
1/4 teaspoon salt
→ Decoration
19 -
Semi-sweet chocolate chips (optional)
# Instructions:
01 -
Set your oven to 350°F (177°C). Line the bottoms of two 9-inch pans with parchment and grease them well.
02 -
In a big bowl, mix together the flour, sugar, espresso powder, cocoa, salt, baking powder, and baking soda.
03 -
Stir the oil, vanilla, and eggs in one bowl. Add buttermilk, then blend into the dry mix. Finally, pour in hot coffee and stir it till smooth.
04 -
Split the mixture evenly into the pans. Bake for 23-26 minutes and check with a toothpick—it should come out clean. Let them cool fully.
05 -
Whisk the butter until fluffy. Slowly add cocoa, cream, sugar, salt, and vanilla, mixing until it turns creamy and smooth.
06 -
Trim the tops of the cakes if they're not level. Stack with frosting between the layers and cover the outside. Toss on some chocolate chips, if you'd like.
07 -
Chill the cake for at least 30 minutes or up to an hour. Serve it cool or at room temp.
# Notes:
01 -
Stick to natural cocoa, not Dutch-process
02 -
Make sure everything's at room temp first
03 -
You can prep this ahead and pop it in the freezer
04 -
Adding coffee boosts the chocolate taste