Name: Chocolate Cake With Chocolate Buttercream Frosting
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 12
Ingredients: Cake:; 2 cups (250 g) all-purpose flour; ¾ cup (89 g) Dutch-processed cocoa powder; 2 cups (400 g) granulated sugar; 1 teaspoon baking powder; 2 teaspoons baking soda; ½ teaspoon kosher salt; 1 cup brewed coffee, strong, hot; 1 cup buttermilk, room temperature; ½ cup vegetable oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; Frosting:; 1 cup (2 sticks / 227 g) unsalted butter, softened; ½ cup (59 g) Dutch-processed cocoa powder; 3 cups (375 g) confectioners' sugar; ¼ cup heavy whipping cream, plus more if needed; 2 teaspoons vanilla extract; 1 pinch kosher salt

Steps

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, sift together flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk to combine evenly.

In a separate medium bowl, whisk together hot brewed coffee, buttermilk, vegetable oil, eggs, and vanilla until smooth and well blended.

Pour the wet ingredients into the dry ingredients. Mix gently until the batter is completely smooth. The batter will be thin, and that's okay.

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove parchment and let cool completely before frosting.

To make the frosting, in a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter until creamy and light, about 2 minutes.

Add the cocoa powder and mix until fully incorporated and smooth.

Gradually add the confectioners' sugar and heavy cream, alternating between them. (Add a portion of sugar, then a small amount of cream, and beat until light and fluffy.) Repeat this process until all the sugar and cream are incorporated.

Mix in the vanilla extract and a pinch of kosher salt. If the frosting is too thick, add a little more cream, one tablespoon at a time until spreadable. (The recipe notes adding an extra 2 tablespoons of heavy cream.)

Place one cooled cake layer on a serving plate or cakeboard.

Spread ¼ to ½ cup of frosting evenly over the top.

Gently place the second cake layer on top.

Use the rest of the frosting to cover the top and sides of the cake. Smooth with a spatula or knife.

Optional: Decorate with sprinkles or chocolate.

Chocolate Cake With Chocolate Buttercream Frosting

Ingredients

Cake

Frosting

Steps

Nutrition Facts

Comments

Chocolate Cake With Chocolate Buttercream Frosting

Ingredients

Cake

Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts