Chocolate Cake with Chocolate Buttercream Frosting
A rich, moist chocolate cake made with coffee and topped with a velvety chocolate buttercream frosting.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk shaken
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 6 oz semisweet chocolate
- 1 cup unsalted butter at room temperature
- 1 large egg yolk at room temperature
- 1 1/2 cups powdered sugar sifted
- 1 tablespoon instant coffee granules such as Nescafe
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment, grease again, and flour the pans.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt into stand mixer bowl. Mix on low speed until combined.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla. Slowly pour into the dry ingredients with mixer on low. Add coffee and mix until combined.
- Pour batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pans for 30 minutes, then turn out onto racks to cool fully.
- To make the frosting, melt chopped chocolate in a double boiler. Stir until smooth, then set aside to cool slightly.
- In a mixer, beat butter on medium-high for 3 minutes until fluffy. Add vanilla and egg yolk, beat 3 more minutes.
- Reduce speed and slowly add powdered sugar. Beat until smooth. Dissolve instant coffee in 2 tsp hot water and add with the cooled chocolate. Beat until combined.
- Frost the fully cooled cakes and enjoy.
Notes
The hot coffee deepens the chocolate flavor without making the cake taste like coffee. Be sure cakes are fully cooled before frosting for the best texture.
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