Hot Chocolate Layer Cake
Ingredients
For the cake
- 3/4 cup (6 oz) unsalted butter plus extra to grease the pans
- 3 cups (13.5 oz) unbleached all-purpose flour I recommend weighing it
- 3/4 cup canola oil
- 4.5 ounces bittersweet chocolate finely chopped
- 3 cups granulated sugar
- 3/4 cup (2.25 oz) natural unsweetened cocoa powder
- 3 large eggs at room temperature
- 3/4 cup buttermilk at room temperature (use milk with a splash of vinegar or lemon juice if you don’t have buttermilk)
- 2 tablespoons pure vanilla extract
- 2.5 teaspoons baking soda
- 1/2 teaspoon kosher salt
Chocolate Frosting
- 1 1/2 cups butter softened
- 6 1/2 cups confectioners’ sugar more if needed
- 2 cups cocoa powder
- 3/4 teaspoon vanilla extract
- 3/4 cup milk
Instructions
For the cake
- Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
- In a large, heavy saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.3/4 cup (6 oz) unsalted butter, 3/4 cup canola oil, 4.5 ounces bittersweet chocolate
- In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.3 cups (13.5 oz) unbleached all-purpose flour, 3 cups granulated sugar, 3/4 cup (2.25 oz) natural unsweetened cocoa powder
- Whisk in the eggs, one at a time (making sure to keep whisking - you don’t want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.3 large eggs, 3/4 cup buttermilk, 2 tablespoons pure vanilla extract, 2.5 teaspoons baking soda, 1/2 teaspoon kosher salt
- Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
For the frosting
- In a large bowl using a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 3–4 minutes until very pale and fluffy. Scrape down the sides.1 1/2 cups butter
- Add the sifted cocoa powder and mix on low until mostly incorporated, then increase to medium and beat for 1 minute. Add the vanilla and mix to combine. With the mixer on low, add the sifted confectioners' sugar one cup at a time, beating after each addition.6 1/2 cups confectioners’ sugar, 2 cups cocoa powder, 3/4 teaspoon vanilla extract
- Add the milk a few tablespoons at a time, mixing after each addition, until the frosting is smooth, silky, and easily spreadable. If it looks too stiff, add a splash more milk. If it's too loose, add a bit more powdered sugar. Increase to medium-high speed and beat for a final 2 minutes until light and fluffy.3/4 cup milk
Assembly
- Place one cake layer on your serving plate or cake board, flat side down. Scoop about ¾ cup of frosting onto the center and spread it in an even layer to the edges with an offset spatula. Place the second layer on top, flat side down, and repeat with another ¾ cup of frosting. Add the third and final layer flat side up — this gives you a flat, level top. Spread a thin layer of frosting all over the outside of the cake; this is your crumb coat. Refrigerate for 15–20 minutes until the crumb coat is set.
- Apply the remaining frosting to the top and sides of the cake, smoothing with an offset spatula or a bench scraper for clean edges, or swirling for a more rustic finish. Slice and serve at room temperature. Store any leftovers loosely covered at room temperature for up to 3 days, or refrigerate for up to 5 days — bring to room temperature before serving for the best texture.
Notes
No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to ¾ cup whole milk, stir, and let sit for 5 minutes before using.
Make ahead: The cake layers can be baked a day in advance. Once fully cooled, wrap each layer tightly in plastic wrap and store at room temperature overnight. The frosting can also be made ahead and refrigerated — let it come to room temperature and re-whip briefly before using.
Crumb-coating tip: Don't skip the crumb-coating step. That thin first layer of frosting seals in any loose crumbs so your final coat stays clean and smooth.
Adapted from Fine Dining Magazine
