Chocolate Layer Cake

This chocolate layer cake is the perfect harmony of rich, deep cocoa flavor and a tender, moist crumb, topped with a luscious, silky chocolate buttercream. Created by Claire Saffitz and made famous by The New York Times, it’s quickly become a favorite among home bakers looking for a dependable yet show-stopping dessert. While the full written recipe on the NYT website is behind a paywall, don’t let that stop you-Claire’s video tutorial is definitely worth a watch, especially to get a handle on that wonderfully complex German buttercream that takes this cake to the next level. Below, we’ll walk through the key techniques and tips to help you bake this classic cake with confidence and ease.

Ingredients and Their Roles

For the Cake

• 260g cake flour: Lower in protein than all-purpose flour, cake flour ensures a delicate, tender crumb by minimizing gluten development.
• 450g granulated sugar: Sweetens the batter while contributing to moisture retention and browning.
• 2 tsp kosher salt: Balances sweetness and enhances chocolate flavor.
• 1.5 tsp baking soda + 1.5 tsp baking powder: These leavening agents react with acidic components (coffee, crème fraîche) to create lift.
• 80g Dutch-process cocoa powder: Provides deep chocolate flavor and a darker crumb compared to natural cocoa.
• 177g hot coffee: Intensifies cocoa’s richness without imparting a coffee taste.
• 240g crème fraîche (or sour cream): Adds tanginess and fat for moisture, while its acidity activates baking soda.
• 1 tbsp vanilla extract: Enhances complexity.
• 5 large eggs + 2 yolks: Eggs provide structure, while yolks enrich the batter with fat and emulsifiers for a smooth texture.
• 180g neutral oil (avocado, vegetable): Oil ensures a moist crumb and avoids the dryness sometimes caused by butter.

For the Buttercream

• 226g semisweet chocolate (54–64% cacao): Melts into the pudding base for a rich, not overly sweet frosting.
• 240g whole milk: Forms the base of the pudding.
• 100g granulated sugar: Sweetens the pudding and stabilizes the egg yolks.
• 3 tbsp Dutch-process cocoa + 2 tbsp all-purpose flour: Thicken the pudding and add depth.
• 4 egg yolks: Emulsify the pudding and create a custardy texture.
• 284g unsalted butter: Whipped into the pudding base for a light, airy frosting.
• 2 tsp vanilla extract: Balances the chocolate’s bitterness

Step-by-Step Preparation

Baking the Cake Layers

1. Prep the Pans:
   Butter three 8-inch cake pans and line the bottoms with parchment paper. Claire emphasizes the importance of even greasing to prevent sticking7. For flat layers, consider using cake strips (soaked in water and wrapped around the pans) or inserting a flower nail into the center of the batter to distribute heat evenly.
2. Mix Dry Ingredients:
   In a stand mixer, combine cake flour, sugar, salt, baking soda, and baking powder. The “reverse creaming” method-mixing fat into dry ingredients first-limits gluten formation, ensuring a tender texture.
3. Bloom the Cocoa:
   Whisk cocoa powder into hot coffee until smooth, then blend in crème fraîche and vanilla. Blooming cocoa in hot liquid enhances its flavor and dissolves any lumps.
4. Incorporate Wet Ingredients:
   Add oil and half the cocoa mixture to the dry ingredients. Mix on low until combined, then increase to medium until the batter resembles thick paste. Stream in whisked eggs and remaining cocoa mixture, mixing until silky (about 1 minute). The batter should pour like thin pancake batter.
5. Bake with Precision:
   Divide batter evenly (≈550g per pan) and bake at 350°F (175°C) on staggered oven racks. Rotate pans after 20 minutes to ensure even baking. Cakes are done when a toothpick emerges clean (25–30 minutes). Let cool completely before frosting.

Crafting the Chocolate Buttercream

1. Make the Pudding Base:
   Simmer milk and 50g sugar. Whisk remaining sugar, cocoa, flour, and salt into egg yolks, then temper with hot milk. Cook until thickened (1–3 minutes), then pour over chopped chocolate. Let stand to melt, then mix until smooth.
2. Whip in Butter:
   Once the pudding cools to room temperature, beat in softened butter one piece at a time. The emulsion of fat and pudding creates a light, spreadable frosting. Claire notes that under-whipping can lead to a greasy texture, while over-whipping may cause separation.

Assembly and Decoration

1. Level the Layers:
   Use a serrated knife to trim domed tops for flat layers. Save scraps for snacking or cake pops.
2. Crumb Coat:
   Place the first layer cut-side down on a cake stand. Spread 1 cup buttercream, repeating with remaining layers. Apply a thin “crumb coat” to seal in crumbs, then chill for 15 minutes.
3. Final Frosting:
   Cover the cake with remaining buttercream, using an offset spatula for smooth swirls. For a professional finish, dip the spatula in hot water and wipe dry between strokes.

Pro Tips and Troubleshooting

• Substitutions:
  • Cake flour: Replace with 240g all-purpose flour + 40g cornstarch for similar tenderness.
  • Crème fraîche: Sour cream works equally well.
  • Coffee: Use hot water if avoiding caffeine, but note that coffee deepens chocolate flavor.
• Common Issues:
  • Dense texture: Overmixing after adding eggs can develop gluten. Mix just until combined.
  • Dry layers: Overbaking is the culprit. Set a timer and check early.
  • Buttercream splitting: Ensure pudding is fully cooled before adding butter. If it separates, briefly chill the bowl and re-whip.

Storage and Serving

• Room temperature: Store loosely covered for up to 1 day.
• Refrigeration: For longer storage, wrap cut surfaces tightly and refrigerate. Bring to room temperature before serving

Given are the paid recipe:

FAQS

1. What’s the best way to keep chocolate cake layers moist?
   Using ingredients like oil or crème fraîche in the batter helps retain moisture, and avoiding overbaking is key. Wrapping cooled layers tightly or storing them with simple syrup can also keep them soft.
2. Can I substitute cake flour with all-purpose flour in chocolate layer cake recipes?
   Yes, but for a tender crumb, replace cake flour with all-purpose flour plus a bit of cornstarch to reduce protein content and mimic cake flour’s softness.
3. How do I prevent my chocolate buttercream from becoming too sweet or greasy?
   Balancing the sweetness by using bittersweet chocolate and properly cooling the pudding base before adding butter helps. Also, whip the buttercream just enough to combine without overbeating.
4. Is it necessary to use coffee in chocolate cake recipes?
   Coffee enhances the depth of chocolate flavor without making the cake taste like coffee. If you prefer to skip it, hot water can be used, but the chocolate taste might be less intense.
5. How should I store a chocolate layer cake to keep it fresh?
   Store the cake covered at room temperature for up to a day. For longer storage, refrigerate it well wrapped and bring it to room temperature before serving for best texture and flavor.