Chocolate Cake Recipe
Layers of moist, dark chocolate cake and rich mousse. Frosted with chocolate buttercream frosting.
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Ingredients
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Chocolate Cake Layers
Chocolate Mousse Filling
Chocolate Buttercream Frosting
Optional Garnish
Method
Chocolate Cake Layers
- 1
- 2
Combine dry ingredients
In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- 3
Mix wet ingredients
In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- 4
Combine wet and dry
Add the wet ingredients to the dry ingredients and stir with a spatula or low-speed mixer just until incorporated. The batter will be thick.
- 5
Add coffee
Slowly pour the hot brewed coffee into the batter while stirring gently until smooth and well combined. The batter will thin — this is expected and yields a moist cake.
- 6
Bake
Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy if available). Smooth the tops. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly when pressed.
- 7
Cool
Cool the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the cakes onto the rack, remove parchment, and let cool completely (about 1 hour) before filling and frosting.
Chocolate Mousse Filling
- 8
Melt chocolate
Place the finely chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until it just begins to simmer, then pour it over the chocolate. Let sit for 1 minute, then stir until smooth and shiny. If needed, microwave in 10-second bursts, stirring between, until fully melted. Let chocolate mixture cool to room temperature (about 20–30 minutes) but not set.
- 9
Whip cream
In a chilled bowl, whip the 1 1/2 cups cold heavy cream with the 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract to medium-stiff peaks.
- 10
Fold to make mousse
Fold one-third of the whipped cream into the cooled chocolate to loosen it, then gently fold in the remaining whipped cream in two additions until fully incorporated and smooth, keeping as much air as possible. Chill the mousse for 15–20 minutes to firm slightly before using.
Chocolate Buttercream Frosting
- 11
Prep cocoa and sugar
Sift the unsweetened cocoa powder into the confectioners' sugar to remove lumps and combine evenly.
- 12
Beat butter
In a large bowl or stand mixer fitted with a paddle attachment, beat the room-temperature unsalted butter on medium speed for 2–3 minutes until smooth and pale.
- 13
- 14
Adjust texture
Add the heavy cream, vanilla extract, and salt. Beat on medium-high for 2–3 minutes until the buttercream is light, fluffy, and spreadable. If too thick, add an extra teaspoon of cream; if too thin, add a little more powdered sugar.
Assembly and Finish
- 15
Level cake layers
If the cake layers have domed tops, trim them with a serrated knife or cake leveler to create flat, even layers for stacking.
- 16
First layer
Place one cake layer on a cake board or serving plate. Spread or pipe an even layer (about 3/4 to 1 cup) of the chocolate mousse over the top, leaving a small border to prevent squeeze-out.
- 17
Middle layer
Place the second cake layer on top of the mousse. If making a three-layer cake, divide batter into three pans or bake in two rounds and stack accordingly; otherwise cut the two layers into three if desired. Press gently to level.
- 18
Crumb coat
Apply a thin layer of chocolate buttercream over the entire cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes until the crumb coat is set.
- 19
Final frost
Apply a generous final layer of chocolate buttercream, smoothing the sides and top with an offset spatula or bench scraper. Create decorative swirls or patterns as desired.
- 20
Garnish and chill
If desired, sprinkle chocolate shavings or dust with cocoa powder and add fresh berries on top. Chill the cake 30 minutes to set the frosting, then bring to room temperature for 20–30 minutes before serving for best texture.