Moist Chocolate Cake with Chocolate Buttercream Frosting



  1.  2 cups sugar
  2.  1 3/4 cups flour
  3.  3/4 cup cocoa powder
  4.  1 1/2 teaspoon baking powder
  5.  1 1/2 teaspoon baking soda
  6.  1 teaspoon salt
  7.  2 eggs
  8.  1 cup buttermilk
  9.  1/2 cup (1 stick) butter, melted
  10.  1 tablespoon vanilla
  11.  1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)

Buttercream Frosting:

  1.  12 tablespoons butter (at room temperature)
  2.  1 cup unsweetened cocoa powder
  3.  5 1/3 cups powdered sugar
  4.  2/3 cup milk
  5.  2 teaspoons vanilla


  1. Preheat oven to 350º. Grease and flour (or use Baker's Joy) three 9-inch cake pans, line with parchment rounds and grease the parchment, too. Set aside.
  2. With a stand mixer, stir together the first 6 (dry) ingredients. Add eggs, buttermilk, butter, and vanilla and beat for about 2 minutes on medium speed, scraping sides of the bowl at least once. Stir in coffee.
  3. Divide batter between the three pans. I like using a kitchen scale to divide the batter evenly. The batter will be thin.
  4. Bake for 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool for about 10 minutes, then run a knife around edges of pans. Carefully remove cakes from pans to a wire rack to cool completely. Gently remove parchment.
  5. Cool completely before frosting.
  6. To make the frosting, cream the butter. Add cocoa and powdered sugar alternately with milk. Beat until it reaches spreading consistency, adding more milk as needed. Mix in vanilla.

For more detail thatskinnychickcanbake

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