The ULTIMATE soft and fluffy chocolate layer cake. Made from scratch with buttermilk, and slathered in an ultra creamy buttercream frosting!
author: THE CHUNKY CHEF
INGREDIENTS
CAKE:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup quality unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 2 tsp Nielsen-Massey Madagascar Bourbon pure vanilla extract
- 1 cup freshly brewed hot coffee cooled to warm, can use decaf
COFFEE SYRUP:
- 1 cup granulated sugar
- 1 cup water
- 1 tsp Nielsen-Massey Pure Coffee Extract
CHOCOLATE BUTTERCREAM:
- 1 cup butter softened
- 4 - 4 1/2 cups powdered sugar
- 4 Tbsp cocoa powder
- 1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 5 Tbsp heavy cream
- 1/4 tsp salt
INSTRUCTIONS
MAKE THE CAKE:
- Preheat oven to 350 degrees F. Line the bottoms of 2 8" cake pans with parchment paper and spray pans lightly with baking spray. Set aside.
- To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine and remove any lumps.
- In a separate mixing bowl, add buttermilk, vegetable oil, eggs and vanilla, and whisk to combine.
- Turn stand mixer on LOW speed and slowly pour in wet ingredients, until just combined, scraping sides of the mixing bowl if necessary.
- Keep mixer on LOW speed and carefully pour in brewed coffee. Mix until just combined, scraping the sides of bowl again if needed.
- Pour batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in the pans for 30 minutes, then turn out gently onto cooling racks to continue cooling. Cool completely.
MAKE THE SYRUP:
- Heat a small saucepan over MED heat, and add water and sugar. Stir until dissolved. Let simmer about 3 minutes or so, until thickened slightly. Stir in coffee extract and set aside to cool slightly.
MAKE THE FROSTING:
- Add butter to bowl of a stand mixer and cream on MED-HIGH speed until butter is light and fluffy. Butter will be almost white in color.
- In a mixing bowl, whisk together powdered sugar, cocoa powder and salt, until no lumps remain.
- Add 1/2 of the sugar mixture to butter and beat until combined. Add half the cream and beat.
- Repeat with remaining sugar mixture and cream.
- Increase mixing speed to MED-HIGH and beat for 3-5 minutes until fluffy.
ASSEMBLE CAKE:
- Add bottom layer of cake to cake stand, drizzle with half of the coffee syrup.
- Let stand a minute, then spread a layer of buttercream frosting over the top.
- Top with second cake layer. Drizzle with remaining coffee syrup and let stand a minute.
- Frost top and sides of the cake.
- Decorate with chocolate covered espresso beans if desired.
- Refrigerate cake until ready to serve. Remove from refrigerator 30 minutes before eating.
RECIPE NOTES
1. Recipe inspired and slightly adapted from I am Baker