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Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 350°F (177°C).
Grease two 9-inch round cake pans, line with parchment paper, and grease the parchment paper. This helps the cakes release smoothly.
Step 2: Make the Cake Batter
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
In another bowl, using a hand or stand mixer, mix together vegetable oil, eggs, and vanilla extract on medium-high speed until well combined.
Add the buttermilk and mix until incorporated.
Pour the wet ingredients into the dry ingredients, then add the hot coffee. Mix on low speed until the batter is fully combined. The batter will be thin.
Step 3: Bake the Cakes
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 23-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans on a wire rack for 10 minutes, then remove them from the pans and cool completely on the wire rack.
Step 4: Make the Chocolate Buttercream Frosting
Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes.
Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. If the frosting is too thick, add more cream 1 tablespoon at a time. If too thin, add more confectioners’ sugar or cocoa powder.
Taste and adjust with a pinch of salt, if desired.
Step 5: Assemble the Cake
If the cakes have domed tops, use a serrated knife to carefully slice off the tops to create a flat surface.
Place one cake layer on a cake stand or serving plate. Evenly spread a layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Step 6: Decorate and Chill
If desired, garnish the cake with semi-sweet chocolate chips or other decorations.
Refrigerate the cake uncovered for 30-60 minutes to set the shape before slicing.
Step 7: Serve and Store
Serve the cake at room temperature or chilled.
Store any leftover cake tightly covered in the refrigerator for up to 5 days.
Baking Tips:
Espresso powder enhances the chocolate flavor, but it’s optional. The cake will still taste delicious without it.
Hot coffee helps intensify the chocolate flavor and creates a tender crumb. You can use decaf coffee if preferred.
Buttermilk adds moisture and a subtle tangy flavor. If you don’t have buttermilk, substitute it by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk, then let it sit for 5 minutes before using.
Nutritional Information (per serving, approx.):
Calories: 500
Carbohydrates: 65g
Protein: 5g
Fat: 26g
Sugar: 50g
Fiber: 3g
Frequently Asked Questions (FAQs):
Can I use a different type of frosting?
Yes, you can use cream cheese frosting, whipped cream, or any other frosting you prefer. The chocolate buttercream pairs perfectly with this cake, but feel free to experiment.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using it as a substitute.
Can I make this cake ahead of time?
Yes, you can bake the cakes ahead of time and wrap them tightly in plastic wrap once they’ve cooled. Store them at room temperature for 1 day or freeze for up to 3 months.
Why is my cake sinking slightly in the middle?
Chocolate cakes made with cocoa powder may slightly sink in the middle because cocoa isn’t as structurally strong as flour. This is normal and won’t affect the flavor.
Can I make cupcakes with this recipe?
Yes, you can turn this recipe into cupcakes. Fill cupcake liners 2/3 of the way and bake for 18-22 minutes, or until a toothpick comes out clean.
Can I use Dutch-processed cocoa powder?
Yes, you can use Dutch-processed cocoa powder. It will create a deeper, richer chocolate flavor.
How do I store leftover frosting?
Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and re-whip it before using.
Can I add other decorations to the cake?
Yes, you can top the cake with sprinkles, chocolate shavings, or fresh fruit to customize the look.
Can I use oil instead of butter in the frosting?
No, butter is essential for creating the creamy, fluffy texture of the frosting. Oil won’t give you the same result.
What should I do if the frosting is too thick?
If the frosting is too thick, add more cream 1 tablespoon at a time until you reach the desired consistency.
Enjoy your delicious chocolate cake!
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