Description
You will bake a deeply rich, fudgy chocolate cake that stays incredibly moist. This simple recipe delivers bakery-style decadence with an easy-to-make, silky fudge frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup semi-sweet chocolate chips (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk or heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt. This is your dry mix.
- Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
- Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be very thin; this is correct for a moist chocolate cake recipe.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Silky Fudge Frosting: Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the butter and milk/cream until the butter is melted and the mixture is just simmering. Pour this hot mixture over the chocolate chips and let it sit for 5 minutes without stirring.
- Whisk the chocolate mixture until smooth. Let it cool slightly until it is thick but still spreadable.
- In a separate bowl, whisk together the powdered sugar and 1/4 cup cocoa powder.
- Gradually add the cooled chocolate mixture and 1 teaspoon of vanilla extract to the dry frosting ingredients, beating until smooth and creamy. Add more milk if the frosting is too stiff.
- Once the cake layers are completely cool, frost and stack them to create your rich chocolate layer cake.
Notes
- For an extra decadent chocolate dessert experience, you can substitute the hot coffee with hot water if you prefer to avoid caffeine.
- If you want a quick chocolate dessert, you can use a single 9×13 inch pan instead of two rounds; adjust the baking time accordingly.
- This recipe makes a great make ahead chocolate dessert; wrap cooled layers tightly before frosting.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg