Cocoa Layer Cake Recipe

Name: Cocoa Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled); 1 cup luke warm water, divided; 1/2 cup buttermilk; 1 1/2 cups cake flour (spooned into cups to measure, then leveled); 3/4 teaspoon baking soda; 1 cup sugar; 1/2 cup (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 large eggs, room temperature, beaten to blend; 10 tablespoons (1 1/4 sticks) unsalted butter; 1 1/3 cups (packed) golden brown sugar; 1 cup natural unsweetened cocoa powder; 2 teaspoons instant espresso powder; 1 cup heavy whipping cream; 2 teaspoons vanilla extract; 3 9-inch-diameter cake pans with 1 1/2-inch-high sides

Servings: persons

1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 cup luke warm water, divided
1/2 cup buttermilk
1 1/2 cups cake flour (spooned into cups to measure, then leveled)
3/4 teaspoon baking soda
1 cup sugar
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature, beaten to blend
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/3 cups (packed) golden brown sugar
1 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 9-inch-diameter cake pans with 1 1/2-inch-high sides

1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350u00b0F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
2
Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
3
Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
4
Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. DO AHEAD:
5
Cut into wedges and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled), 1 cup luke warm water, divided, 1/2 cup buttermilk, 1 1/2 cups cake flour (spooned into cups to measure, then leveled), and more.

Yes, Cocoa Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Layer Cake

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