Like chocolate? Rich, dense, gooey, deeply flavorful chocolate? Well, this Extreme Chocolate Layer Cake is your cake. Chocolate through and through. So moist, and just so flavorful. This Devil’s Food cake is so devilishly tempting…but so heavenly delicious. Just be warned…this goes fast! Be sure to have a crowd…or you might just eat the whole thing…in one day!
OTHER DESSERT RECIPES YOU MUST TRY!
But in the meantime, go make this amazing Extreme Chocolate Layer Cake
Extreme Chocolate Layer Cake
- 1/2 cup plus 2 tbsp unsalted butter at room temp (plus a little more for greasing the pans)
- 1 3/4 cups all-purpose flour
- 1 cup boiling water
- 3/4 cup unsweetened natural cocoa powder
- 1 1/2 tsp baking soda
- 1/4 tsp fine sea salt plus more for garnishing on top of cake
- 2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups buttermilk
FOR THE FROSTING
- 3 3/4 cups confectioners' sugar
- 1 cup unsweetened natural cocoa powder
- 1/2 cup unsalted butter at room temp
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp Coarse sea salt optional, for topping the cake
- Pre-heat oven to 350°F.
- Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.
- In a small heatproof bowl, whisk together the boiling water and cocoa until smooth. Let cool completely.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large bowl, beat on medium-high speed (use a hand held or stand-up mixer) the sugar and butter until the mixture is light in color and texture, about 3 minutes.
- Beat in the eggs, one at a time.
- Beat in the vanilla and the cooled cocoa mixture.
- Reduce the speed to low and add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth.
- Divide the batter evenly between the prepared pan and smooth the tops.
- Bake the cakes until they begin to pull away from the sides of the pans, 35 - 40 minutes.
- Transfer to wire racks and let cool in the pans for 15 minutes.
- Run a knife around the inside of each pan to release the cake and invert the pans onto the racks, lift off the pans, and peel off the parchment paper.
- Turn each cake right side up and let cool completely.
MAKE THE FROSTING
- In a medium bowl, sift together the confectioners' sugar and cocoa.
- Using a mixer on low speed, mix in the butter until it is crumbly.
- Mix in the vanilla, and then gradually mix in enough of the cream to make it spreadable.
FROST THE CAKE
- Place 1 cake layer, bottom side up, on a cake plate.
- Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting.
- Place the second layer, top side down, on top of the first layer.
- Frost the top, then the side, with the remaining frosting.
- Sprinkle top with sea salt (optional).