Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
- 1 cup (240ml) hot water or coffee
For the Chocolate Filling:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp butter (optional, for extra shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Make the cake batter:
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the hot water or coffee last—batter will be thin.
- Bake the cakes:
- Divide the batter evenly between the two pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate filling:
- Heat the heavy cream in a small saucepan until just simmering.
- Pour over the chocolate chips in a bowl, let sit 1 minute, then stir until smooth.
- Stir in butter if using. Let cool to thicken slightly.
- Assemble the cake:
- Level the cake layers if needed.
- Spread the chocolate filling over one layer.
- Place the second cake layer on top.
- Optionally, frost with chocolate ganache, buttercream, or dust with powdered sugar.
- Chill or serve:
- For a clean slice, refrigerate 30 minutes before cutting.
- Serve at room temperature and enjoy!
Would you like me to include a frosting recipe too, or make it into cupcakes?