This chocolate layer cake is a decadent treat, featuring a rich chocolate flavor and a creamy mocha frosting.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease two 8-inch round cake pans with butter and line them with parchment paper.
Use parchment paper to prevent the cake from sticking to the pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Sifting the dry ingredients ensures a smooth batter.
In another bowl, whisk together the buttermilk, eggs, vanilla extract, and brewed coffee.
Use room temperature ingredients for better mixing.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared pans and bake for 35-40 minutes.
Check doneness with a toothpick; it should come out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Let the cakes cool completely before frosting to prevent melting.
Melt the chocolate in a heatproof bowl over simmering water, then let it cool.
Stir the chocolate occasionally to prevent burning.
In a mixing bowl, beat the butter until fluffy, then add the vanilla extract and confectioners' sugar.
Gradually add the sugar to avoid a mess.
Dissolve the coffee powder in a small amount of hot water and mix it into the frosting along with the melted chocolate.
Ensure the chocolate is cool before adding to prevent melting the butter.
Spread the frosting between the cake layers, then frost the top and sides.
Use an offset spatula for a smooth finish.
Slice and serve your delicious chocolate layer cake.
Serve with a scoop of ice cream for an extra treat.
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