Thin Layer Chocolate Cake
Indulge in the rich decadence of this Thin Layer Chocolate Cake, a show-stopping dessert that combines moist, tender chocolate layers with a luscious, silky cocoa buttercream frosting. Perfectly balanced with the tangy flavor of buttermilk and the depth of unsweetened cocoa powder, this cake is a chocolate lover's dream. The recipe’s standout feature is its strikingly thin yet sturdy layers, ensuring an even distribution of frosting for every luxurious bite. Quick and easy to prepare with just 20 minutes of prep time, this cake is ideal for celebrations or an elegant everyday treat. Its smooth frosting, light texture, and visually appealing layers make it a centerpiece-worthy dessert that’s sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 60 grams Unsweetened cocoa powder
- 300 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 240 ml Buttermilk
- 120 ml Vegetable oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 240 ml Boiling water
- 226 grams Unsalted butter (for frosting)
- 375 grams Powdered sugar (for frosting)
- 50 grams Unsweetened cocoa powder (for frosting)
- 60 ml Milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk to combine.
Add the buttermilk, vegetable oil, vanilla extract, and eggs into the dry ingredients. Mix with an electric hand mixer or whisk until smooth and well combined.
Gradually stir in the boiling water. The batter will become thin, but this is normal.
Divide the batter evenly among the three prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before carefully inverting them onto a cooling rack. Let them cool completely before frosting.
To make the frosting, beat the unsalted butter in a large bowl using an electric mixer until creamy and fluffy.
Sift in the powdered sugar and cocoa powder gradually, mixing well after each addition.
Add the milk and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
Once the cake layers are completely cool, level the tops if necessary with a serrated knife to create even layers.
Place the first cake layer on a serving plate or cake board and spread an even layer of frosting on top. Repeat this with the second and third layers.
Frost the sides and top of the cake with the remaining frosting, smoothing it with a spatula or decorating as desired.
Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy your Thin Layer Chocolate Cake!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 69.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
