Description
A rich and moist chocolate cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes, until well combined. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- In a medium bowl, cream the softened butter until smooth.
- Add the cocoa powder and mix well.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and spreadable.
- Stir in the vanilla extract and a pinch of salt.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
Notes
- This cake can be stored in an airtight container for up to 3 days.
- For an extra kick, add a tablespoon of espresso powder to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg