Chocolate Cake Recipe
This Chocolate Cake is rich, decadent, and unforgettable. With an ultra-moist crumb thanks to oil, buttermilk, and hot coffee, and a deep cocoa flavor enhanced by espresso powder, it's a cake that delivers a wow moment with every slice. Topped with velvety buttercream, it’s the kind of dessert that becomes a favorite at first bite.
Ingredients
Cake
- 1.75 cups all-purpose flour spooned and leveled
- 0.75 cup unsweetened natural cocoa powder
- 1.75 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder optional but recommended
- 0.5 cup vegetable oil canola or melted coconut oil also work
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk at room temperature
- 1 cup freshly brewed hot coffee regular or decaf
Chocolate Buttercream
- 1.25 cups unsalted butter softened
- 3.5 cups confectioners’ sugar
- 0.75 cup unsweetened cocoa powder natural or dutch-process
- 3-5 tablespoons heavy cream or milk
- 0.25 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the paper again.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In a separate bowl, whisk oil, eggs, and vanilla until smooth. Add in the buttermilk and mix until combined.
- Pour the wet mixture into the dry ingredients, then slowly add the hot coffee while mixing on low speed. The batter will be thin.
- Divide the batter evenly into the pans. Bake for 23–26 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pans.
- Beat softened butter until creamy. Add sugar, cocoa powder, 3 tablespoon cream, salt, and vanilla. Mix on low for 30 seconds, then high for 1 minute. Adjust consistency as needed.
- Level the cooled cakes if needed. Spread buttercream over one layer, stack the second, and frost the top and sides. Garnish with chocolate chips or shavings.
- Refrigerate the cake for 30–60 minutes before serving. Bring to room temperature before slicing.
Notes
- Use hot coffee to deepen chocolate flavor.
- Spoon flour to avoid packing too much.
- Always use room temperature ingredients for even baking.
- Don’t overmix.
- Cakes can be made ahead and stored refrigerated before frosting.
Nutrition
Calories: 763kcalCarbohydrates: 114gProtein: 5gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 361mgPotassium: 161mgFiber: 3gSugar: 93gVitamin A: 788IUCalcium: 81mgIron: 2mg
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