Description
A rich and moist dark chocolate cake made with cocoa and coffee to enhance deep chocolate flavors, topped with a creamy, fluffy chocolate buttercream frosting. Perfect for chocolate lovers seeking a decadent homemade treat.
Ingredients
Scale
Cake
- 1 3/4 cups all-purpose flour (220g)
- 3/4 cup dark cocoa powder (75g)
- 2 cups sugar (400g)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature (240ml)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water for milder flavor)
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup dark cocoa powder
- 1/2 cup heavy cream (more as needed)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans or use one 9×13 pan with parchment paper for easy cake removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, dark cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Combine wet and dry mixtures: Gradually add the wet ingredients into the dry ingredients, stirring carefully to combine into a batter without lumps.
- Add hot coffee: Pour in the hot coffee (or hot water for a milder taste) and stir until the batter is smooth. The batter will be thin, which is normal for this recipe.
- Bake the cake: Distribute the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and allow the cakes to cool completely in the pans before frosting.
- Prepare the frosting: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar, dark cocoa powder, vanilla extract, and a pinch of salt. Slowly beat in heavy cream, adding more if needed, until the frosting is fluffy and spreadable.
- Frost the cake: Once the cake layers are completely cool, spread the chocolate buttercream evenly over the top and sides. Slice and serve your delicious homemade dark chocolate cake.
Notes
- Using hot coffee enhances the chocolate flavor without adding a coffee taste.
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Adjust heavy cream in frosting to achieve desired consistency.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cake to room temperature before serving for best flavor.