This moist and decadent chocolate cake is easy to make and perfect for any occasion. The buttermilk adds a tangy flavor that complements the rich chocolate perfectly.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee (brewed)
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, vanilla extract, and hot coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, cream together butter until light and fluffy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating on medium speed until smooth and creamy.
- Once the cakes are completely cool, frost them with the chocolate frosting.
- Decorate as desired. You can add chocolate shavings, sprinkles, or fresh berries.
Tips & Variations:
- For a richer flavor: Use melted chocolate instead of hot coffee in the batter.
- For a fudgier cake: Increase the amount of cocoa powder.
- For a lighter cake: Use low-fat buttermilk.
- To make cupcakes: Fill muffin tins 2/3 full with batter and bake for 18-20 minutes.
Enjoy your delicious Chocolate Buttermilk Cake!