Ingredients
For the Chocolate Cake Layers:
2 cups (250g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot coffee or boiling water
For the Chocolate Buttercream:
1 ½ cups (339g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
¾ cup (75g) unsweetened cocoa powder, sifted
¼ cup (60ml) heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt
For Decoration:
Chocolate shavings or curls
Fresh raspberries or strawberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Slowly add hot coffee while mixing on low speed.
- Divide batter between pans and bake for 30–35 minutes.
- Cool in pans for 15 minutes, then transfer to a wire rack.
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with cream.
- Add vanilla and salt. Beat until fluffy.
- Level cake layers if needed.
- Spread frosting between layers.
- Apply crumb coat and chill for 30 minutes.
- Frost the cake completely.
- Decorate with chocolate shavings and berries.
- Serve and enjoy.
Notes
Use Dutch-process cocoa powder for deeper chocolate flavor.
Hot coffee enhances chocolate taste without making the cake taste like coffee.
Do not overbake to maintain a moist texture.
Cake layers can be baked one day ahead.
Store covered at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian