Classic Homemade Chocolate Layer Cake

Instructions

1. 1

   Preheat your oven to 350°F and position a rack in the center; use an oven thermometer to verify accuracy.

2. 2

   Grease two 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper for easy removal.

3. 3

   Sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt into a large mixing bowl, breaking up any cocoa lumps.

4. 4

   Whisk the eggs, cooled brewed coffee, buttermilk, oil, and vanilla extract together in a separate medium bowl until well combined and smooth.

5. 5

   Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined, about 12-15 strokes—stop before the batter looks perfectly smooth.

6. 6

   Fold the finely chopped chocolate into the batter with a final few gentle strokes, distributing the pieces evenly without overmixing.

7. 7

   Divide the batter equally between the prepared pans, smoothing the tops with an offset spatula or the back of a spoon.

8. 8

   Slide the pans into the preheated oven and bake for 30-35 minutes, until a toothpick inserted in the center emerges with moist crumbs clinging to it.

9. 9

   Remove the cakes from the oven and let them cool in their pans for 15 minutes to set slightly while remaining warm.

10. 10

    Run a thin knife around the inside edge of each pan and carefully invert the cakes onto wire cooling racks, peeling away the parchment paper.

11. 11

    Cool the cake layers completely at room temperature, about 1-2 hours, before frosting or storing.

12. 12

    Level the cake tops if needed using a serrated knife, then frost between layers and over the exterior with your choice of chocolate buttercream or ganache.