Death-By-Chocolate Layer Cake | wholeandheavenlyoven.com
4 from 1 vote
Print

Death-By-Chocolate Layer Cake

Hands down the best chocolate cake you will ever taste. The two cake layers are unbelievably moist and fudgy with a smooth chocolate buttercream frosting. Try this cake for your next birthday party---it's a show-stopper!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients

  • CAKE:
  • 1-3/4 cups white whole wheat flour
  • 1-1/2 cups coconut sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1 cup powdered xylitol
  • 1/2 cup butter softened
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream
  • Melted semisweet chocolate for drizzling optional

Instructions

  1. Preheat oven to 350F. Lightly grease and flour two round 9-in cake pans.
  2. Prepare the cake layers: In a medium bowl, combine flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk buttermilk, hot water, oil, eggs, and vanilla until smooth.
  3. Using a fine sieve, sift flour mixture into liquid, gently folding until smooth. (batter will be thin) Scrape batter into prepared pans and bake at 350F 22 to 23 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool cakes completely on a wire cooling rack, before frosting.
  4. Prepare the frosting: In a medium bowl with an electric mixer, beat xylitol and butter on medium speed until creamy. Beat in cocoa powder, vanilla, and enough cream to achieve a creamy consistency. (add more cream if frosting is too thick)
  5. Assemble the cake: Place on cooled cake layer on a serving plate, and fill with about half of frosting. Top with last cake layer and frost top and sides of cake with remaining frosting. Drizzle with melted chocolate for a decorative touch, if desired. Refrigerate cake 30 minutes, before serving.

Recipe Notes

Cake may be stored in refrigerator up to 2 days.