Well, I did it again. I thought about trying another chocolate cake recipe and I just couldn’t bring myself to do it! I made this one for my sister’s birthday and she is a big fan of my decadent, rich chocolate cake… so it just had to be done! This time I paired it with an amazing Nutella Buttercream… and OH.MY.GOODNESS is it amazing! It’s rich, it’s chocolatey and you won’t regret a single bite! J So forgive me one last time for sharing my go-to chocolate cake recipe, but seriously you have to try it!!
From Sky High: Irresistible Triple-Layer Cakes
Makes a 6-inch, thick two-layer cake
- 1 1/2 cups all-purpose flour
- 1 3/4 cups + 2 Tablespoons white sugar
- 1/2 cup + 1 Tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup canola oil
- 3/4 cup sour cream
- 1 cup + 2 Tablespoons warm coffee
- 4 1/2 teaspoons distilled white vinegar
- 3/4 teaspoon vanilla extract
- 2 eggs
- Preheat the oven to 350 degrees. Butter the bottoms and sides of two 6-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. This is an extremely important step, do not skip it. Your cakes will remove easily from the pans after cooling.
- Sift the 1 1/2c flour, 1 3/4c+2T sugar, 1/2c+1T cocoa powder, 1 1/2t baking soda, and 3/4t salt into a large bowl. Stir to combine them well.
- Add the 3/4c oil and 3/4c sour cream and whisk to blend. Mix in the 1c+2T coffee a ½ cup at a time.
- Blend in the 4 1/2t vinegar and 3/4t vanilla. Whisk in the 2 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans.
Note: I highly recommend the Wilton Baking Strips you see pictured for helping your cake bake evenly. Immerse them in cold water for 5 minutes and place them securely around the cake pan prior to pouring the batter. I personally hate having to level my cake layers and this is a super easy, inexpensive solution!
- Bake for 20 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans until completely cool. Invert onto wire racks and carefully peel off the paper liners.
Nutella Buttercream Frosting
From Cooking Classy
Makes enough for frosting two layer cake
- 3/4 cup salted butter, nearly at room temperature
- 1/4 cup +2 Tablespoons Nutella
- 1 Tablespoon + ¾ teaspoon unsweetened cocoa powder
- 3/4 teaspoon vanilla extract
- 3 cups powdered sugar
- 4-6 teaspoons heavy cream
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip 3/4c butter on medium-high speed until very pale and fluffy, about 5 – 6 minutes, occasionally scraping down sides and bottom of bowl.
- Add in 1/4c + 2T Nutella and 1T + 3/4t cocoa powder and whip 2 minutes longer. Mix in 3/4t vanilla.
- Add 3c powdered sugar and blend on low speed until combined, then add in 4-6t cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer.
- Frost cake. Makes enough for decorative frosting techniques.