"A moist, fluffy chocolate cake recipe made with buttermilk. A classic cake recipe that you're going to want to save forever!..."
INGREDIENTS
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5 from 1 vote
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Easy Chocolate Cake
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A moist, fluffy chocolate cake recipe made with buttermilk. A classic cake recipe that you're going to want to save forever!
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Servings 12
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Calories 690 kcal
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Author Samantha Merritt
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Ingredients
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1/2 cup unsalted butter melted (113g)
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1/2 cup canola oil (may substitute vegetable oil) (118ml)
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3/4 cup natural cocoa powder (75g)
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1 3/4 cup all-purpose flour (205g)
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1 cup sugar (200g)
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1 cup brown sugar packed (200g)
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1 1/2 teaspoon baking soda
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3/4 teaspoon salt
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2 large eggs + 1 egg yolk room temperature preferred
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1/2 cup hot coffee (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)
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1 cup buttermilk
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Silky Chocolate Buttercream
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1 cup semisweet chocolate chips (170g)
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1 cup unsalted butter softened to room temperature (226g)
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2 cups powdered sugar (320g)
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1/2 teaspoon vanilla extract
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1/2 teaspoon salt
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2 Tablespoons heavy cream (30ml)
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3/4 cup mini chocolate chips optional
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Instructions
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Preheat oven to 350F (177C) and prepare two deep 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
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Add melted butter and oil, stir well.
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Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.
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Stir in vanilla extract. Gradually add buttermilk and stir well.
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Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
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Evenly divide batter between prepared pans. Bake on 350F (177C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
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Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.
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Chocolate Buttercream Frosting
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In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
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Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
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Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
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Sprinkle in salt and vanilla extract, stir well.
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Gradually add heavy cream, increase speed to high and beat for 1 minute.
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Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. Top with second