This cake is quite delicious and easy, as far as a from-scratch cake goes. Generally I prefer cakes made from melted chocolate instead of cocoa powder but this one has a nice chocolate flavor and is really moist.

Cocoa Layer Cake
A two layered chocolate cake with a fluffy chocolate cocoa frosting. The cake is perfectly moist and makes a gorgeous dessert for a special occasion or birthday.
Ingredients
Instructions
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Heat your oven to 350 degrees. Spray your cake pans and line the bottoms with parchment paper.
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Beat together the boiling water and cocoa. Set aside. Sift together the flour, baking soda and salt. Set aside.
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In the bowl of your mixer, cream together the butter with the two sugars until light and fluffy. Beat in eggs, one at a time and scrape down the bowl after each addition.
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Add the vanilla and buttermilk to the cocoa mixture.
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Add about 1/3 of the dry ingredients to the mixer just until combined. Then add 1/2 of the wet and mix to combine. Repeat again, being sure to end with the dry. Do not over-mix.
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Divide batter evenly between the pans and bake for 32-36 minutes until cake tester inserted is clean. Cool for 10 minutes in the pan then remove to wire racks to cool completely before frosting.
Nutrition
- Serving Size: 1 piece of cake (no frosting)
- Calories: 365
- Sugar: 29g
- Sodium: 303mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 103mg
Shelby says
I’m more than happy to let you contribute in ruining my diet. 😉
Anonymous says
The cake sounds delicious. I have a recipe for Caramel Swiss Meringue Buttercream I use on cupcakes; I think that would be good on this.