Super Moist Chocolate Layer Cake

Super Moist Chocolate Layer Cake



1/2 Cup Softened Butter

2 Cups Sugar

5 Eggs (Room Temperature)

3 Tablespoons Vanilla Extract

4 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate

2 1/2 Cups Unbleached Flour

1 1/2 Teaspoons Baking Soda

1 Teaspoons Kosher Salt

1 1/2 Cups Buttermilk or Sour Milk


Preheat your oven to 325° F.  In a large size bowl cream together the butter and sugar until light and fluffy.  Add the eggs one at a time.  Stir in the vanilla extract.  Add the melted chocolate.  In a separate bowl combine the flour, baking soda and salt.  Add alternately to the batter along with the buttermilk.  Grease and flour two 9 inch cake pans.  Divide the batter evenly between the pans.  Place in the oven and cook for 40 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10 minutes in the pans.  Remove from the pans and cool completely before frosting. 


Chocolate Frosting:

1 Cup Softened Butter (2 Sticks)

8 Ounces Softened Cream Cheese

2 Tablespoons Vanilla Extract

3 Cups Powdered Sugar

2 Tablespoons Milk or Cream

3 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate


In a large size bowl combine the butter, cream cheese and vanilla.  Beat until light and fluffy.  Add the powdered sugar and beat at a low speed.  Stir in the milk and melted chocolate.  Beat until fluffy.  Place one cake layer on a cake plate.  Spread a thick layer of frosting.  Place the second layer on top of the frosting and frost the top layer and sides.  Serves 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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