Are you ready to bake a cake that's as impressive as it is delicious? This 10-layer chocolate cake recipe isn't just a cake; it's an experience. Each layer of moist, rich chocolate cake is separated by a luscious chocolate buttercream frosting, creating a tower of pure chocolate heaven. Perfect for birthdays, anniversaries, or simply satisfying a serious chocolate craving, this recipe is surprisingly easier to make than you might think. Let's dive in!
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Making the Chocolate Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This ensures your cakes release easily.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix!
- Coffee Infusion: Gradually pour in the hot coffee while mixing on low speed. The coffee adds incredible moisture and depth of flavor.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Chocolate Buttercream Frosting:
- Beat the Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This is key for a smooth frosting.
- Add Sugar & Cocoa: Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating on low speed until combined.
- Vanilla & Blend: Stir in the vanilla extract and beat on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
Assembling the 10-Layer Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to carefully level them.
- Layer & Frost: Place one cake layer on a cake board or serving plate. Frost the top evenly with a layer of chocolate buttercream. Repeat with the remaining cake layers, ending with a layer of cake on top.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to trap any crumbs. This helps create a smooth finish. Chill for 15-20 minutes.
- Final Frosting: Once chilled, apply a final, thicker layer of frosting, smoothing it with a spatula or offset spatula for a professional look.
- Decorate (Optional): Get creative! You can decorate your masterpiece with chocolate shavings, fresh berries, or sprinkles.
Tips for Baking Success:
- Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and baking.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Make sure the cakes are completely cool before frosting to prevent melting.
Variations:
- Add Nuts: Fold in chopped nuts, like walnuts or pecans, to the cake batter for added texture and flavor.
- Different Frosting: Experiment with other frostings, such as cream cheese frosting or a chocolate ganache.
- Flavored Coffee: Use flavored coffee, like hazelnut or caramel, to add a unique twist.
Nutritional Information (per serving, approximate):
Calories: Around 400-500 (depending on serving size and frosting amount)
This 10-layer chocolate cake is a truly impressive dessert that’s perfect for sharing (or not!). Enjoy the process of baking and the delicious results. Happy baking!