Double Chocolate Cake with Buttercream Frosting
Total Time
55 minutes
Prep Time
20 mins
Cook Time
35 mins
Rating
4.2 out of 5 stars
(19)
Ingredients
12 servings
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 1 cup boiling water)
- 2 sticks (1 cup) butter, room temperature
- 1 cup unsweetened cocoa powder (more to your tastes)
- 1/2 cup milk
- 2–3 cups of powdered sugar (more or less to achieve desired consistency)
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Preparation
Step 1
Preheat oven to 350 degrees. Grease three round baking pans and set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.
Step 2
Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire racks before frosting.
Step 3
Whip the room-temperature butter on medium speed. Shift to low and add cocoa powder slowly, spoonfuls at a time, until fully incorporated. Still on low, add in the powdered sugar (also one spoonful at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin.
Step 4
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Chef's notes
I used two of the cakes and frosted the middle/top/sides. And from the same batch, I still have a third cake and enough frosting to make some extra cake pops!
