Description
A bakery-style chocolate layer cake with deep cocoa flavor and velvety texture. The combination of boiling water and espresso powder enhances chocolate depth while ensuring a clean slice when chilled. Made with halal-friendly ingredients.
Ingredients
2 cups (240 g) all-purpose flour
2 cups (396 g) sugar
3/4 cup (63 g) unsweetened cocoa powder
2 teaspoons (8 g) baking powder
1 1/2 teaspoons (9 g) baking soda
1 teaspoon (2.8 g) kosher salt
1 teaspoon (2.3 g) espresso powder
1 cup (227 g) milk
1/2 cup (99 g) vegetable oil
2 large eggs (100 g), room temperature
2 teaspoons (9.4 g) vanilla extract
1 cup (227 g) boiling water
1 cup (210 g) chocolate buttercream
Instructions
Preheat oven to 350°F (175°C)
Spray two 9-inch pans with baking spray using finger press technique
Brush pans with flour-based pan release solution containing chocolate essence
Let pans dry completely
Whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a bowl
Let dry ingredients rest 10 minutes
Pour milk, oil, eggs, and vanilla into dry ingredients slowly
Mix at medium speed until no flour streaks remain
Reduce to low speed and add boiling water in a steady stream
Stir until batter is smooth and pourable
Evenly divide batter between prepared pans using a kitchen scale
Place pans on center oven rack
Bake until edges pull away and top springs back (about 35 minutes)
Cool 5 minutes before inverting onto wire racks
Chill cake completely before frosting
Notes
Adjust salt quantity if using regular salt (reduce to 3/4 teaspoon)
Chilling the frosted cake before slicing ensures clean layers
Milk can be substituted with buttermilk, almond, or coconut milk
Store in an airtight container for up to 3 days
Use a cake cooling stand for even chilling
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 38g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 9g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg