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Ingredients
- Recipe adjusted for 2 8" x 3" round pans:
- 2 2/3 cups all-purpose flour
- 3 cups sugar
- 1 1/8 cups good unsweetened cocoa powder
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 3 extra-large eggs, at room temperature
- 3 teaspoons pure vanilla extract
- 1 1/2 cup freshly brewed hot coffee (I use decaf)
- Perfect Chocolate Buttercream:
- 2 cups unsalted butter (4 sticks) at room temp.
- 7 1/2 cups powdered sugar (or one 2lb bag)
- 1 cup good quality cocoa powder
- 1 teaspoon table salt
- 1 tablespoon vanilla extract
- 1/2 cup whole milk or heavy cream
Preparation
Step 1
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 55 to 60 minutes at 350, until a cake tester comes out clean.
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
Next time you want the Perfect Chocolate Cake, you simply must make this one.