Dark Chocolate Cake
Moist and rich dark chocolate layer cake with deep cocoa flavor and silky chocolate buttercream
PRINT PINServings 12
INGREDIENTS
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 2 tsp baking powder
- 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 brewed coffee or hot water.
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream or whole milk plus more as needed.
INSTRUCTIONS
Chocolate Cake
- Heat oven to 350 F and grease and line two 9 inch round pans
- whisk flour sugar cocoa baking powder baking soda and salt until uniform
- add eggs buttermilk oil and vanilla and mix until smooth
- stream in hot coffee and mix just until combined
- divide batter evenly between pans and tap pans to release bubbles
- bake until a toothpick comes out clean 28 to 35 minutes
- cool in pans 10 minutes then turn out to a rack and cool completely.
Chocolate Buttercream And Assembly
- Beat butter until creamy
- sift in powdered sugar cocoa and salt and beat on low then medium
- add vanilla and cream and beat until fluffy adjusting with more cream or sugar for spreadable consistency
- level cake layers if needed
- frost between layers then crumb coat and chill 15 minutes
- apply final coat of frosting and slice.
Notes
1. For extra dark flavor use Dutch process cocoa and hot coffee; Substitute 1 cup milk plus 1 tbsp lemon juice for buttermilk; Make as a 9 by 13 inch cake and bake 30 to 40 minutes; Do not overmix after adding hot liquid; Store covered at room temperature 1 day or refrigerate up to 4 days
Nutrition
Calories: 520kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g