Two-Layer Dark Chocolate Cake with Vanilla Buttercream Frosting

This two-layer dark chocolate cake is rich, moist, and full of deep chocolate flavor, perfectly complemented by a smooth and creamy vanilla buttercream frosting. It's an indulgent dessert that's perfect for celebrations or when you're craving something truly special.

Did You Know?
Using high-quality dark cocoa powder enhances the depth of chocolate flavor in your cake. Dark chocolate contains antioxidants and has less sugar than milk chocolate, making it a richer and slightly healthier option for chocolate desserts.

Yield
10-12 servings

Ingredients

For the Cake
2 cups all-purpose flour (preferably unbleached)
2 cups granulated sugar
3/4 cup unsweetened dark cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup grapeseed oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water or hot brewed coffee (for enhanced chocolate flavor)

For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2-4 tablespoons whole milk
2 teaspoons vanilla extract

Instructions

1. Prepare the Cake Batter
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. Add the milk, grapeseed oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined, about 2 minutes.

3. Stir in the hot water (or hot coffee) until the batter is smooth. The batter will be thin; this is normal.

4. Bake the Cakes
   Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

5. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

6. Prepare the Vanilla Buttercream Frosting
   In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla extract and 2 tablespoons of milk. Increase the speed to medium-high and beat until light and fluffy. If needed, add more milk to reach your desired consistency.

7. Assemble the Cake
   Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top. Place the second cake layer on top of the frosting.

8. Frost the Cake
   Use the remaining frosting to frost the top and sides of the cake evenly.

9. Decorate and Serve
   For an elegant touch, garnish with chocolate shavings or fresh berries. Slice and enjoy!

Nutritional Information (Per Serving) For 10 Pieces:
Calories: 520., Protein: 5.0, Carbohydrates: 75.0, Fiber: 3.0, Net Carbohydrates: 72.0, Fat: 24.0, Saturated Fat: 12.0, Cholesterol: 70.0, Sodium: 340.0, Sugars: 55.0, Glycemic Index: Medium

For 12 Pieces: Calories: 433.3, Protein: 4.2, Carbohydrates: 62.5, Fiber: 2.5, Net Carbohydrates: 60.0, Fat: 20.0, Saturated Fat: 10.0, Cholesterol: 58.3, Sodium: 283.3, Sugars: 45.8, Glycemic Index: Medium

Kitchen Tips, Great Ideas, How to Save Money

1. Use Coffee for Depth
   Adding hot coffee instead of water intensifies the chocolate flavor without adding a coffee taste.

2. Reduce Sugar if Desired
   You can reduce the sugar by 1/4 cup in the cake batter for a less sweet cake.

3. Choose Quality Cocoa Powder
   Using high-quality dark cocoa powder enhances the rich chocolate flavor.

4. Sift Dry Ingredients
   Sifting the dry ingredients ensures a smooth batter and helps prevent lumps.

5. Check Cake Doneness Early
   Start checking the cakes at 30 minutes to avoid overbaking.

6. Room Temperature Ingredients
   Ensure eggs and milk are at room temperature for better mixing and a more even bake.

7. Make Frosting Ahead
   The buttercream can be made in advance and stored in the refrigerator. Bring it to room temperature before using.

8. Freeze Cake Layers
   Bake the cake layers ahead of time and freeze them, wrapped tightly, for up to a month.

9. Homemade Powdered Sugar
   If you run out of powdered sugar, you can make your own by blending granulated sugar until fine.

10. Decorate Creatively
    Use leftover frosting to pipe decorative patterns or write messages on the cake.

Let's Learn About Dark Chocolate

Dark chocolate is rich in antioxidants known as flavonoids, which can benefit heart health. It has a more intense chocolate flavor with less sugar than milk chocolate, making it a preferred choice for baking indulgent desserts. When used in baking, it provides a deep, robust chocolate taste that's less sweet and more satisfying.