Ingredients
1¾cupsall-purpose flour,spoon and leveled
¾cupunsweetened natural cocoa powder
1¾cupsgranulated sugar
2tspbaking soda
1tspbaking powder
1tspsalt
2tspespresso powder,optional
½cupvegetable oil,or canola oil or melted coconut oil
2large eggs,at room temperature
2tsppure vanilla extract
1cupbuttermilk
1cuphot coffee,freshly brewed strong, regular or decaf
1.25cupsunsalted butter,(2.5 sticks), softened to room temperature
4cupsconfectioners’ sugar
¾cupunsweetened cocoa powder,natural or dutch process
5tbspheavy cream,or half -and-half or milk, at room temperature
¼tspsalt
1tsppure vanilla extract
semi-sweet chocolate chips,optional for decoration
Preparation
Preheat oven to 350 degrees F. Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined.
Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. The batter is thin.
Divide batter evenly between pans. Bake for about 23 to 26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip.
Add ¼ cup of confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick. Taste. Add more salt if needed.
If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over the finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with chocolate chips, if desired.
Refrigerate the cake for about 30 to 60 minutes before slicing. This helps the cake hold its shape when cutting. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
