Thin Layer Chocolate Cake

Indulge in the rich decadence of this Thin Layer Chocolate Cake, a show-stopping dessert that combines moist, tender chocolate layers with a luscious, silky cocoa buttercream frosting. Perfectly balanced with the tangy flavor of buttermilk and the depth of unsweetened cocoa powder, this cake is a chocolate lover's dream. The recipe’s standout feature is its strikingly thin yet sturdy layers, ensuring an even distribution of frosting for every luxurious bite. Quick and easy to prepare with just 20 minutes of prep time, this cake is ideal for celebrations or an elegant everyday treat. Its smooth frosting, light texture, and visually appealing layers make it a centerpiece-worthy dessert that’s sure to impress!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 240 grams All-purpose flour
• 60 grams Unsweetened cocoa powder
• 300 grams Granulated sugar
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 240 ml Buttermilk
• 120 ml Vegetable oil
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 240 ml Boiling water
• 226 grams Unsalted butter (for frosting)
• 375 grams Powdered sugar (for frosting)
• 50 grams Unsweetened cocoa powder (for frosting)
• 60 ml Milk (for frosting)
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk to combine.

Step 3

Add the buttermilk, vegetable oil, vanilla extract, and eggs into the dry ingredients. Mix with an electric hand mixer or whisk until smooth and well combined.

Step 4

Gradually stir in the boiling water. The batter will become thin, but this is normal.

Step 5

Divide the batter evenly among the three prepared cake pans.

Step 6

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cakes to cool in the pans for 10 minutes before carefully inverting them onto a cooling rack. Let them cool completely before frosting.

Step 8

To make the frosting, beat the unsalted butter in a large bowl using an electric mixer until creamy and fluffy.

Step 9

Sift in the powdered sugar and cocoa powder gradually, mixing well after each addition.

Step 10

Add the milk and vanilla extract, continuing to beat until the frosting is smooth and spreadable.

Step 11

Once the cake layers are completely cool, level the tops if necessary with a serrated knife to create even layers.

Step 12

Place the first cake layer on a serving plate or cake board and spread an even layer of frosting on top. Repeat this with the second and third layers.

Step 13

Frost the sides and top of the cake with the remaining frosting, smoothing it with a spatula or decorating as desired.

Step 14

Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy your Thin Layer Chocolate Cake!

Nutrition Facts

Serving size	2035 grams (2035.0g)

Amount per serving	% Daily Value*
Calories	6629

Total Fat 326.10g	418%
Saturated Fat 148.90g	745%
Polyunsaturated Fat 68.70g
Cholesterol 898mg	299%
Sodium 3355mg	146%
Total Carbohydrate 944.50g	343%
Dietary Fiber 48.10g	172%
Total Sugars 693.40g
Protein 71.20g	142%

Vitamin D 354IU	1768%
Calcium 635mg	49%
Iron 28mg	156%
Potassium 2565mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 4.1%

Carbs: 54.0%