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Chocolate Buttercream Cake

Chocolate Buttercream Cake

Moist two layer chocolate cake frosted with rich chocolate buttercream
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12

INGREDIENTS

Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp fine salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water.

Chocolate Buttercream

  • 1 1/2 cups unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1/3 cup heavy cream plus more as needed
  • 2 tsp vanilla extract
  • 1/4 tsp fine salt.

Optional Garnish

  • chocolate shavings
  • cocoa powder for dusting
  • sprinkles.

INSTRUCTIONS

Bake Cake Layers

  • heat oven to 350 F and grease and line two 9 inch round cake pans
  • whisk flour sugar cocoa baking powder baking soda and salt
  • add eggs buttermilk oil and vanilla and mix until smooth
  • slowly mix in hot coffee or hot water until the batter is thin and evenly combined
  • divide batter between pans and bake until a toothpick comes out clean 28 to 35 minutes
  • cool in pans 10 minutes then turn out and cool completely.

Make Buttercream And Assemble

  • beat butter until pale and creamy 2 to 3 minutes
  • add cocoa and powdered sugar in portions alternating with cream and mix on low then beat on medium high until fluffy 2 to 4 minutes
  • mix in vanilla and salt and adjust consistency with a little more cream or powdered sugar
  • level cake layers if needed then frost the first layer add the second layer and frost the top and sides
  • chill 20 minutes to set then garnish and slice.

Notes

1. use room temperature eggs and dairy for a smoother batter 2. hot coffee deepens chocolate flavor and hot water is a good substitute 3. for extra moist cake avoid overbaking and cool completely before frosting 4. swap buttermilk with 1 cup milk plus 1 tbsp lemon juice rested 5 minutes 5. make ahead by wrapping cooled layers and freezing up to 1 month

Nutrition

Calories: 650kcal | Carbohydrates: 85g | Protein: 6g | Fat: 33g