Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Two-Layer Chocolate Cake with Whipped Cocoa Buttercream


  • Author: Riz | Chocolates & Chai
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8-10 slices 1x
  • Diet: Vegetarian

Description

A delicious and easy recipe for a Two-Layer Chocolate Cake with a Whipped Cocoa Buttercream. Perfect for birthday cakes!


Ingredients

Scale

For the Cake

  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 cups White Sugar
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 cup Cocoa Powder
  • 1 tsp Salt
  • 2 eggs, at room temperature
  • 3/4 cup Buttermilk
  • 1/4 cup Greek Yogurt (Unflavoured/Plain)
  • 1/2 cup Canola Oil
  • 1 tbsp Pure Vanilla Extract
  • 1/2 cup Instant Coffee, hot
  • 1/2 cup Chocolate Chips
  • 1 tbsp White Chocolate, shavings

For The Whipped Cocoa Buttercream Frosting

  • 4 (2 cups) sticks Salted Butter, softened
  • 4 cups Icing Sugar
  • 1 cup Cocoa Powder
  • 1 tbsp Pure Vanilla Extract
  • 5 tbsp Whipping Cream

Instructions

For the Cake:

  1. Preheat oven to 350 degrees F. Grease 2 8-inch round cake pans – ideally, spring-form pans. Line with parchment paper, then butter.
  2. Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt.
  3. In a separate bowl, beat together eggs, buttermilk, Greek yoghurt, canola oil, and vanilla extract until smooth.
  4. Add dry ingredients to the wet mixture in parts with the mixer on low until completely incorporated. Pour in the hot coffee, mix until combined. Fold in the chocolate chips.
  5. Pour the batter among the 2 cake pans and bake. About 30-35 minutes, until the tops are just set. Let the cakes cool for a few minutes, before removing from the cake tins. Allow the cakes to cool completely before frosting.

For the Frosting:

  1. Cream together butter and icing sugar. Add cocoa powder and vanilla extract and continue to beat until completely incorporated. Add the whipping cream and whip the frosting mixture until light and fluffy. Add more icing sugar if you prefer a sweeter or thicker frosting.
  2. Place a layer, flat side up. Spread frosting on top. Place the second layer on top of the first layer, flat side down, and spread frosting on the top and sides of the cake. If you’re planning to do anything fancier than a flat frosted cake, I’d highly recommend a crumb coat.
  3. Garnish with white chocolate shavings.

Notes

I used a handheld mixer. Feel free to use a stand mixer, or do it the old-fashioned way… with a big spatula!

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: two-layer Chocolate cake, chocolate cake recipe, chocolate cake with whipped cocoa buttercream, chocolate cake chocolate buttercream