Chewy Brown Butter Chocolate Chip Cookies
Crisp edges, gooey centers and toffee notes from browned butter. The chocolate chip cookie, perfected.
🎂 Dessert
Fudgy Chocolate Layer Cake
Moist, deeply chocolatey layers with silky chocolate buttercream. The celebration cake everyone asks for.
Prep30 min
Cook35 min
Serves12
LevelMedium
About this recipe
This is the one-bowl chocolate cake to bookmark for every birthday. Hot coffee intensifies the cocoa flavor without tasting of coffee, and oil keeps the crumb tender for days. A glossy chocolate buttercream makes it bakery-worthy.
Method
PrepareHeat the oven to 175°C (350°F). Grease two 20 cm (8 in) round pans and line the bases with parchment.
Mix the batterWhisk the flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, oil and vanilla and beat until smooth. Slowly whisk in the hot coffee — the batter will be thin.
BakeDivide between the pans and bake 30–35 minutes until a skewer comes out with a few moist crumbs.
CoolCool in the pans 10 minutes, then turn out onto a rack and cool completely.
Make the frostingBeat the butter until pale, then gradually add the powdered sugar and cocoa. Add milk and beat 3 minutes until fluffy.
AssembleLevel the cakes if needed. Sandwich with a thick layer of frosting, then cover the top and sides, swirling with a spatula.
💡 Tips for success
- Use decaf coffee or hot water if serving young children.
- A thin 'crumb coat' chilled for 20 minutes gives a cleaner final finish.
- Bake in a 23×33 cm (9×13 in) tin for 35–40 minutes for a sheet cake.
🧊 Storage & leftovers
Keep covered at room temperature for 2 days or refrigerate up to 5 days. Bring to room temperature before serving.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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