Description
A rich and moist chocolate cake featuring a deep cocoa flavor enhanced with hot coffee, layered with a luscious chocolate fudge frosting made from dark chocolate, butter, and cream. Perfect for celebrations or any chocolate lover’s craving.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsweetened cocoa powder (sifted)
- 2/3 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs
- 2/3 cup buttermilk
- 1 cup hot brewed coffee
Chocolate Fudge Frosting
- 11.11 oz unsalted butter
- 14.1 oz dark chocolate (60%–70% cocoa content)
- 1/3 cup unsweetened cocoa powder
- 1 1/3 cups heavy cream
- 1 1/3 cups powdered sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round baking pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, kosher salt, and sifted cocoa powder until well combined.
- Add wet ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix gently until all ingredients are just combined to avoid overmixing the batter.
- Incorporate coffee: Pour in the hot coffee while stirring gently until the batter is smooth and uniform. The hot coffee enhances the chocolate flavor without cooking the eggs.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the cakes from the oven and cool them completely on wire racks before frosting to prevent the frosting from melting.
- Prepare chocolate fudge frosting: Melt the dark chocolate and unsalted butter together gently over a double boiler or in short bursts in the microwave, stirring until smooth. In a separate bowl, whip the heavy cream, powdered sugar, cocoa powder, kosher salt, and vanilla extract until slightly thickened. Gradually fold the melted chocolate mixture into the whipped cream mixture until fully combined and creamy.
- Assemble the cake: Once the cakes are completely cooled, spread a thick layer of chocolate fudge frosting onto one layer, place the second layer on top, and cover the entire cake with the remaining frosting evenly.
Notes
- Ensure the coffee is hot but not boiling when added to the batter to enhance chocolate flavor without cooking the eggs prematurely.
- Use room temperature eggs and buttermilk for better mixing and texture.
- You can substitute dark chocolate with semi-sweet chocolate if preferred.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup milk and letting it sit for 5 minutes.
- For a richer frosting, chill the cake before applying the final frosting layer.
