Description
This rich and moist chocolate cake is famous for its deep flavor, enhanced by coffee. It’s paired with a silky chocolate buttercream frosting for the ultimate dessert!
Ingredients
Units
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Buttercream Frosting:
- 6 ounces semisweet chocolate, melted and slightly cooled
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon instant coffee granules dissolved in 2 teaspoons hot water
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans, line with parchment paper, then butter and flour the pans.
- In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
- Stir in the hot coffee and mix until just combined. The batter will be thin.
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the Frosting:
- Melt the chocolate and let it cool to room temperature.
- In a mixer, beat the butter on medium speed until fluffy.
- Add the egg yolk and vanilla, beating until smooth.
- Gradually mix in the confectioners’ sugar and dissolved coffee granules.
- Slowly add the melted chocolate, mixing until smooth and glossy.
Assemble the Cake:
- Place one cake layer on a serving plate and spread with frosting.
- Add the second layer and frost the top and sides.
- Slice and enjoy!
Notes
- The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Store the cake at room temperature for 2 days or refrigerate for up to 5 days.
- For a moist cake, do not overmix the batter.
- Use good-quality chocolate for the best frosting flavor.