- 8
- 25 mins
- 60 mins
Ingredients
- 2 2 2 cups sugar (450 grams)
- 1 3/4 1 3/4 3/4 cups all-purpose flour (224 grams)
- 3/4 3/4 3/4 cup unsweetened cocoa powder (75 grams)
- 2 2 2 tablespoons King Arthur Flour Black Cocoa, optional
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon kosher salt
- 2 2 2 eggs
- 1 1 1 cup buttermilk (240 mL)
- 1 1 1 cup strong black coffee (250 mL) (I used Green Mountain Coffee’s Vermont Country Blend)
- 1/2 1/2 1/2 cup vegetable oil (118 mL)
- 2 2 2 teaspoons vanilla extract
- Chocolate Buttercream Frosting
- Chocolate Buttercream Frosting
- Author: SAVORY SWEET LIFE
- Recipe type: DESSERT
- 2 3 5 2 mins Cook time: 3 mins Total time: 5 mins
- 3 3 CUPS
- A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
- Ingredients
- 1 1 1/2 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 3 1/2 1/2 cups confectioners (powdered) sugar
- 1/2 1/2 1/2 cup cocoa powder
- 1/2 1/2 1/2 teaspoon table salt
- 2 2 1 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 4 4 tablespoons milk or heavy cream
- Instructions
- to 1 your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Preparation
Step 1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
Notes:
The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
This cake also pairs beautifully with a simple chocolate ganache.
The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.