Cocoa Layer Cake
Cocoa Layer Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F.
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).
Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes.
Cool completely in pans on racks.
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.
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: Can be made 1 day ahead.
Cover with cake dome; let stand at room temperature.
Cut into wedges and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.