Description
A decadent chocolate cake that is light, airy, and rich in flavor, perfect for any celebration.
Ingredients
Scale
- 1 3/4 cup all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (or substitute with half-and-half)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee
- 6 ounces semisweet chocolate, chopped
- 1 cup unsalted butter (2 sticks), room temperature
- 3 cups powdered sugar, sifted
- 1 pinch salt
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated.
- Stir in the hot coffee until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cakes are cooling, melt the semisweet chocolate in a double boiler and allow it to cool slightly.
- In a large bowl, beat the butter until creamy and smooth. Gradually add powdered sugar until light and fluffy.
- Mix in the melted chocolate, salt, vanilla extract, and sour cream. Blend until well combined.
- Once the cakes have cooled, frost between the layers, on top, and around the sides with the chocolate frosting.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg