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Dark Chocolate Layer Cake Recipe

Dark Chocolate Layer Cake Recipe

—David Heppner, Brandon, Florida
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:12 servings


  • 3 cups sugar
  • 1-1/2 cups buttermilk
  • 1-1/2 cups brewed coffee, cooled
  • 3 eggs
  • 3/4 cup canola oil
  • 3 ounces semisweet chocolate, melted
  • 3/4 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups baking cocoa
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1-1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 16 ounces semisweet chocolate, chopped
  • 1/4 cup butter


  • 1. In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended.
  • 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted.
  • 4. Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts

One slice equals 816 calories, 41 g fat (17 g saturated fat), 93 mg cholesterol, 569 mg sodium, 112 g carbohydrate, 11 g fiber, 11 g protein.