Chocolate cake is a beloved dessert across generations, and this version brings together the best of both worlds: simplicity and luxury. The combination of cocoa powder, hot coffee, and buttermilk ensures a deep, chocolatey flavor and moist texture that doesn’t dry out. The frosting complements the cake beautifully, offering a luscious, creamy finish without overpowering the sponge.
Yield: 10 to 12 servings
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
For the Cake:
- 1¾ cups (220 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot coffee
For the Frosting:
- 1 cup (230 g) unsalted butter, softened
- 3½ cups (440 g) powdered sugar
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) heavy cream (more if needed for consistency)
Preparation
Step 1
Preheat the oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans or line them with parchment paper.
Step 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth and combined. Slowly stir in the hot coffee (the batter will be thin — that’s okay).
Step 3
Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4
Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely before frosting.
Step 5
For the frosting: Beat butter until creamy. Add powdered sugar, cocoa, and salt. Mix well. Add vanilla and heavy cream, beating until light and fluffy.
Step 6
Spread frosting between the cake layers, then frost the top and sides. Slice and enjoy your rich, decadent chocolate cake!