Extreme Chocolate Layer Cake

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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!

Extreme Chocolate Layer Cake


This cake is not difficult to prepare. You just need a couple of hours and the ability to not eat all the cake batter and icing before baking and assembly!

The cake batter is a basic chocolate cake recipe and is so moist and delicious. We recommend going with quality chocolate for this recipe. You agree, right? Of course, you do!

Adding hot water to the cocoa intensifies the chocolate taste and actually increases the moistness of the cake.

Hot water to the cocoa adds moisture and bring out the flavor

Bring the batter together in a stand mixer, or use an electric hand mixer.

The consistency will be wet, but not too runny.

Batter up!!


If you like, you can easily spread this cake across 4 cake pans and make a 4-layered cake.

We like going with two 9-inch straight-edge pans with a two-inch side. This provides two nice thick layers for the ultimate chocolate layer cake.

Preheat the oven to 350°F, pour the batter into lightly greased pan, and then get ready to start smelling the most awesome chocolate smell in your kitchen!

Into the pan it goes!

Talk about a thing of beauty. This is going to be a gorgeous Chocolate Layer Cake!

EXPERT TIP: Once the time is up, and the cake looks done (no jiggling when you move the pan), then insert a clean toothpick into the center of the cake. If it comes out clean, with no batter clinging to it, the cake is ready! If there is wet batter visible on the toothpick, place the pans back in the oven for another 5 to 10 minutes, or until you have a spotless toothpick!

Beautifully baked!


This icing is rich and loaded with amazing chocolate flavor.

Use a butter knife, or an off-set spatula to spread the icing gently across the middle, sides, and top of the cake.

Wow, oh wow!

Talk about icing on the cake!


Triple Chocolate Mousse Cake
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Cinnamon Cocoa Brownie Fritters
Coconut Cream Cake

But in the meantime, go make this amazing Extreme Chocolate Layer Cake

Extreme Chocolate Layer Cake on a white plate with a silver fork

Extreme Chocolate Layer Cake

This Extreme Chocolate Layer Cake is chocolate decadence...at its BEST! Chocolate lovers will flip for this recipe. So dense and incredibly flavorful. And chocolaty!
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: chocolate cake recipe, chocolate layer cake
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 people
Calories: 675kcal


  • ½ cup unsalted butter at room temp (plus a little more for greasing the pans), plus 2 tbsp
  • cups all-purpose flour
  • 1 cup boiling water
  • ¾ cup unsweetened natural cocoa powder
  • tsp baking soda
  • ¼ tsp fine sea salt
  • 2 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • cups buttermilk


  • cups confectioners' sugar
  • 1 cup unsweetened natural cocoa powder
  • ½ cup unsalted butter at room temp
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp sea salt coarse, 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.


  • 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.


  • 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).


Calories: 675kcal | Carbohydrates: 104g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 965mg | Potassium: 82mg | Fiber: 1g | Sugar: 86g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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