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Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or Dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C) and prepare two 9-inch cake pans.
- Whisk together dry ingredients in a large bowl.
- Mix wet ingredients in another bowl until smooth.
- Combine wet and dry ingredients, mixing until combined.
- Divide batter between pans and bake for 23–26 minutes.
- Cool cakes on a wire rack.
- Prepare the chocolate buttercream by beating butter and adding sugar and cocoa.
- Assemble the cake layers with frosting in between and around the cake.
- Chill the frosted cake for 30-60 minutes before serving.
Notes
Ensure all ingredients are at room temperature for best results.
Use high-quality cocoa powder for superior flavor.
Avoid over-mixing the batter to maintain a light texture.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
- Cholesterol: 80