This rich and moist chocolate cake, paired with smooth and creamy chocolate buttercream, is the perfect indulgent treat for any chocolate lover. The espresso powder in the cake enhances the chocolate flavor, and the addition of buttermilk and hot coffee makes the cake tender and moist. The chocolate buttercream frosting is fluffy, decadent, and ideal for layering and decorating.
Preparation Time:
Prep Time: 30 minutes
Cook Time: 23-26 minutes
Cooling Time: 1-2 hours
Total Time: 2-3 hours (including cooling time)
Ingredients:
For the Cake:
1 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional, enhances chocolate flavor)
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)
For the Chocolate Buttercream:
1 1/4 cups (282g) unsalted butter, softened to room temperature
3 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:
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