Description
This decadent, moist dessert features deep cocoa layers, silky chocolate buttercream, and optional chocolate chips for texture. By utilizing high-quality cocoa powder and hot coffee, this recipe ensures a rich profile that balances sweetness and depth. It is a reliable, comforting masterpiece that remains a staple for birthdays, holidays, or any occasion requiring a bold, dark chocolate experience.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp espresso powder
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk, room temperature
1 cup hot coffee
1 1/4 cups unsalted butter, softened (for buttercream)
Optional: 1/2 cup chocolate chips
Instructions
Preheat your oven to 350°F (177°C).
Grease two 9-inch cake pans and line with parchment paper rounds.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
In a separate bowl, mix oil, eggs, and vanilla on medium-high speed until combined.
Add the buttermilk to the wet mixture.
Gradually combine dry ingredients into the wet mixture, then pour in the hot coffee and whisk until smooth.
Divide batter between prepared pans.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before frosting with chocolate buttercream.
Notes
Use natural or Dutch-process cocoa powder based on your preference for color and acidity. Ensure buttermilk is at room temperature to prevent the butter from seizing. The hot coffee is essential for blooming the cocoa powder, which deepens the flavor without making the cake taste like coffee.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg