Chocolate Layer Cake with Chocolate Buttercream

Ingredients (17)

• plain flour240 g
• granulated sugar400 g
• unsweetened cocoa powder50 g
• baking powder1.5 tsp
• baking soda1.5 tsp
• salt0.5 tsp
• whole milk240 ml
• eggs2
• vegetable oil120 ml
• vanilla extract1 tbsp
• boiling water or hot coffee240 ml
• unsalted butter338 g
• unsweetened cocoa powder25 g
• salt0.25 tsp
• vanilla extract1 tsp
• icing sugar680 g
• whole milk3.5 tbsp

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Grease and line two 23 cm (9-inch) round cake tins with baking paper.

3. 3

   Sift together the plain flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl.

4. 4

   In another bowl, whisk together the milk, eggs, vegetable oil and vanilla extract.

5. 5

   Add the wet ingredients to the dry ingredients and whisk until well combined.

6. 6

   Gradually pour in the boiling water or hot coffee and whisk until smooth. The batter will be quite thin.

7. 7

   Divide the batter evenly between the prepared cake tins (approximately 750 g batter per tin).

8. 8

   Bake for approximately 35 minutes, or until a skewer inserted into the centre comes out clean.

9. 9

   Allow the cakes to cool in the tins for 15 minutes.

10. 10

    Turn the cakes onto a wire rack, remove the baking paper and cool completely.

11. 11

    Beat the softened butter until light and creamy, about 2 minutes.

12. 12

    Add the cocoa powder and salt and mix until fully incorporated.

13. 13

    Gradually add the icing sugar, alternating with small amounts of milk.

14. 14

    Add the vanilla extract.

15. 15

    Beat for 1–2 minutes until the buttercream is smooth, light and fluffy.

16. 16

    Add a little more milk if a softer consistency is required.

17. 17

    Place one cake layer on a serving plate or cake stand.

18. 18

    Spread approximately 1 cup of chocolate buttercream evenly over the top.

19. 19

    Place the second cake layer on top.

20. 20

    Cover the top and sides of the cake with the remaining buttercream.

21. 21

    Pipe decorative swirls or borders with any remaining buttercream, if desired.

22. 22

    Refrigerate the cake for 30 minutes before slicing to allow the buttercream to firm up.