This recipe is adapted from Sally's Baking Addition. I absolutely love chocolate cake with chocolate frosting. I had one every year for my birthday cake until I was introduced to Simma's cheesecake. The bottom fourth of Simma's cheesecakes are chocolate cake, so I didn't depart completely from my love of chocolate cake. This cake is absolutely to die for. This is a favorite of mine.
Ingredients:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (to make at home, stir 2 tablespoons of white vinegar into a cup of milk and let stand for 5 minutes)
1/2 cup canola oil
2 large eggs, at room temperature (eggs must be at room temp or the cake will not set correctly)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Chocolate Buttercream Frosting:
2.5 sticks unsalted butter, softened to room temperature
3-4 cups powdered sugar
3/4 cup unsweetened cocoa powder
5 tablespoons heavy cream
1 teaspoon vanilla
1/2 teaspoon salt, to taste
Preparation:
1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.
2. To make the cake, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a stand mixer, mix the buttermilk, oil, eggs, and vanilla in a bowl until well combined.
4. Gradually add the dry ingredients to the wet ingredients with the mixer on low.
5. Slowly pour in the coffee. The batter will be thin.
6. Pour the batter into prepared round baking pans and bake for 23-27 minutes. Cool completely before frosting.
7. To make the chocolate buttercream frosting, beat butter until smooth in a stand mixer.
8. Slowly and gradually add 3 cups of powdered sugar, then the cocoa powder. The frosting should be consistent in texture and color.
9. Add the vanilla and heavy cream. I added the heavy cream moreso by watching the consistency, rather than by measuring. Once added, beat on high to incorporate. Add a touch of salt for taste. Depending on how you like the consistency of your frosting, consider adding more powdered sugar.
10. To assemble the cake, place one layer, rounded side down, on a cake stand. Spread frosting over the top.
11. Place second cake, rounded side down, on top of the frosting. Frost rest of the cake (top and sides) evenly. Decorate as desired with chocolate chips, fruit, or crushed nuts.
Note: To make cake into 3 layers, line 3 8-inch round pans with parchment paper. Adjust baking time to 18-20 minutes.
Ingredients:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (to make at home, stir 2 tablespoons of white vinegar into a cup of milk and let stand for 5 minutes)
1/2 cup canola oil
2 large eggs, at room temperature (eggs must be at room temp or the cake will not set correctly)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Chocolate Buttercream Frosting:
2.5 sticks unsalted butter, softened to room temperature
3-4 cups powdered sugar
3/4 cup unsweetened cocoa powder
5 tablespoons heavy cream
1 teaspoon vanilla
1/2 teaspoon salt, to taste
Preparation:
1. Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.
2. To make the cake, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a stand mixer, mix the buttermilk, oil, eggs, and vanilla in a bowl until well combined.
4. Gradually add the dry ingredients to the wet ingredients with the mixer on low.
5. Slowly pour in the coffee. The batter will be thin.
6. Pour the batter into prepared round baking pans and bake for 23-27 minutes. Cool completely before frosting.
7. To make the chocolate buttercream frosting, beat butter until smooth in a stand mixer.
8. Slowly and gradually add 3 cups of powdered sugar, then the cocoa powder. The frosting should be consistent in texture and color.
9. Add the vanilla and heavy cream. I added the heavy cream moreso by watching the consistency, rather than by measuring. Once added, beat on high to incorporate. Add a touch of salt for taste. Depending on how you like the consistency of your frosting, consider adding more powdered sugar.
10. To assemble the cake, place one layer, rounded side down, on a cake stand. Spread frosting over the top.
11. Place second cake, rounded side down, on top of the frosting. Frost rest of the cake (top and sides) evenly. Decorate as desired with chocolate chips, fruit, or crushed nuts.
Note: To make cake into 3 layers, line 3 8-inch round pans with parchment paper. Adjust baking time to 18-20 minutes.