Moist Chocolate Cake (Print)
A deeply chocolate layer cake with super moist crumb, topped with rich chocolate buttercream frosting.
# Ingredients:
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1 3/4 cups all-purpose flour.
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3/4 cup unsweetened cocoa.
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1 3/4 cups granulated sugar.
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2 teaspoons baking soda.
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1 teaspoon baking powder.
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1 teaspoon salt.
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2 teaspoons espresso powder.
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1/2 cup vegetable oil.
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2 large eggs, room temperature.
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2 teaspoons vanilla extract.
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1 cup buttermilk, room temperature.
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1 cup hot strong coffee.
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1 1/4 cups unsalted butter, softened.
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3 1/2 cups confectioners' sugar.
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3/4 cup cocoa powder.
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3-5 tablespoons heavy cream.
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1/4 teaspoon salt.
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1 teaspoon vanilla extract.
# Directions:
01 -
Preheat oven to exactly 350°F and prepare two 9-inch cake pans with parchment paper circles.
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Whisk together flour, cocoa, sugar, baking soda, baking powder, salt and espresso powder thoroughly.
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Mix oil, eggs and vanilla until completely combined using mixer with whisk attachment.
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Add buttermilk to wet ingredients and mix until fully incorporated.
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Pour wet ingredients into dry ingredients while adding hot coffee.
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Whisk batter until completely smooth, noting that batter will be quite thin.
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Divide batter evenly between prepared pans, using scale if available.
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Bake 23-26 minutes until toothpick inserted in center comes clean.
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Cool cakes completely in pans on wire rack before removing.
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For frosting, beat softened butter until creamy, about 2 minutes.
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Gradually add confectioners' sugar, cocoa, cream, salt and vanilla.
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Beat frosting on low then high speed until proper consistency achieved.
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Level cake layers if needed by trimming domed tops.
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Stack layers with frosting between and coat entire cake with remaining frosting.
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Refrigerate cake 30-60 minutes before slicing to set shape.
# Notes:
01 -
Make ahead friendly.
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Can be frozen.
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Triple chocolate flavor.
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Perfect celebration cake.