Chocolate Layer Cake


This chocolate cake is incredibly moist, dense and full of rich chocolate flavour! Don’t skip the coffee, it really does make all the difference and it does not add a coffee flavour at all. I won 2nd place in the Chocolate Cake category at the fair with this recipe, not bad for a first timer! Enjoy!

Chocolate Layer Cake


  • 3 ounces fine-quality semisweet chocolate such as Callebaut (or Lindt, Ghirardelli, etc)
  • 1 1/2 cups hot brewed coffee

  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 teaspoon vanilla


  1. Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  4. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Comments (4)


i have the hersey's unsweetened cocoa powder and it comes in 8 oz. so does that mean i would need 1 1/2 packages because that just seems like a lot!


Delicious recipe. Just to let you know, I have made it as a stacked cake, so that works, but I think it would be a little too tender to use for sculpted cakes.

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