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Chocolate Cake with
Chocolate Buttercream Frosting
Chocolate Cake with Chocolate Buttercream Frosting
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serving: 24 servings
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon espresso powder
1 teaspoon salt
1 cup milk or buttermilk
1/2 cup vegetable oil or canola oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350º degrees F. Spray two 9-inch cake pans with non-stick cooking spray.
In a large bowl or bowl of a stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk through to combine or, using the paddle attachment of a handheld or stand mixer, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and slowly add boiling water to the cake batter until well combined. (The cake batter will be very thin after adding the boiling water. This is okay and results in a very moist cake.)
Divide batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Chocolate Buttercream Frosting
6 Tablespoons unsalted butter, softened
2-1/3 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt
While your cake is baking: Using your handheld or stand mixer with the paddle attachment, beat the butter on medium speed until it’s smooth.
Add the confectioners’ sugar and cocoa powder and beat until combined. Reduce your mixer to low speed, slowly stream in the milk and vanilla extract, and then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
Increase the speed to high and beat the frosting for an additional 2 minutes.
Frost your cake when it has sufficiently cooled.
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