Chocolate Cake with Chocolate Buttercream

Course Dessert

Cuisine American

Keyword cake, chocolate, chocolate butter cream frosting

Prep Time 25

Cook Time 25

Total Time 2

Servings Slices

Calories 907kcal

Author theperksofbeingus

Equipment

Parchment paper
mixer
mixing bowl
3 Cake pans
Whisk
Spatula

Ingredients

Ingredients for Chocolate Cake:

baking spray
2 cups flour
2 cups sugar
3/4 cup dutch cocoa powder
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoon espresso powder
1 teaspoon salt
1 cup milk buttermilk
1/2 cup vegetable oil
2 large Pete and Gerrys eggs
2 teaspoons vanilla extract
1 cup boiling water

Ingredients for Chocolate Buttercream:

1 cup dutch processed dark unsweetened cocoa
1½ cups butter softened
5 cups confectioner’s sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
½ teaspoon espresso powder

Instructions

Instructions for the Chocolate Cake:

Preheat oven to 325º F.
Spray inside of 2 round 8 inch cake pans with baking spray. If you use parchment rounds, place in pan and spray the parchment as well.
baking spray
Measure all dry ingredients into the bowl of a stand mixer. Mix dry ingredients with a whisk to blend.
2 cups flour, 2 cups sugar, 3/4 cup dutch cocoa powder, 1 1/2 teaspoons baking soda, 2 teaspoons baking powder, 1 1/2 teaspoon espresso powder, 1 teaspoon salt
Add buttermilk, vegetable oil, egg, and vanilla to dry mixture on medium speed until well combined.
1 cup milk buttermilk, 1/2 cup vegetable oil, 2 large Pete and Gerrys eggs, 2 teaspoons vanilla extract
Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
1 cup boiling water
Pour half the batter into each pan. Bake for 25 minutes on the middle rack, turning pans half way. Test doneness by inserting a toothpick into the center of the cake. If it comes out clean, cake is done.
Allow cakes to cool in pans for 10 minutes. At this point, remove cakes from pan and allow to cool completely on a wire rack.

Instructions for the Chocolate Buttercream:

Add cocoa to bowl of stand mixer. Using a whisk or fork, get rid of any lumps.
1 cup dutch processed dark unsweetened cocoa
Cream butter and cocoa powder until combined. Turn off mixer.
1½ cups butter
One cup at a time, add in the confectioner’s sugar and about a teaspoon of the cream. Slowly bring mixer up to speed to avoid the sugar from flying out of the bowl. Between each addition, bring up to fast speed to fully whip the frosting. Repeat until all the sugar and cream are added. Add vanilla extract and espresso powder and combine well.
5 cups confectioner’s sugar, 1/4 cup heavy cream, 2 teaspoons vanilla extract, ½ teaspoon espresso powder
At this point, check the consistency of the frosting. If too stiff, add a bit more of the cream, and beat until fluffy.

Assemble Chocolate Cake:

Using a serrated knife or cake leveler, remove the top rounded portion so that they are level. Place first cake on plate, add frosting and smooth out. Add next cake and frost top and sides.

Notes

Store cake in the refrigerator for up to a week. Remove for at least 30 minutes before serving. When slicing cake, use a sharp knife that has been heated under running hot water. Clean and re-warm knife for every cut.

Nutrition