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Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 cup Black cocoa powder
- 2 cups White granulated sugar
- 2 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Canola or vegetable oil
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk, room temperature
- 4 Large eggs, room temperature
- 6 oz Endangered Species Chocolate, melted
- 1 cup Hot water
- Few drops Black food dye
- 2 1/2 cups Unsalted butter, room temperature
- 3 cups Powdered sugar, sifted
- 1/2 cup Black cocoa powder
- 1/4 tsp Salt
- Few drops Black food dye
Instructions
- Sift dry ingredients together in a large bowl.
- Mix wet ingredients in another bowl until well combined.
- Gradually add hot water to the wet mixture and stir gently.
- Pour the batter into prepared cake pans and bake at 350℉ for 30-34 minutes.
- Let the cakes cool before frosting.
- Sift together powdered sugar and black cocoa for frosting.
- Beat room temperature butter until creamy, then gradually mix in powdered sugar.
- Add remaining frosting ingredients and mix until fluffy.
- Frost the cake layers and chill before finishing the frosting.
Notes
Ensure all ingredients are at room temperature for better mixing results.
Avoid overmixing the batter to maintain light texture.
Use high-quality cocoa powder for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30-34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 70