I thought I found the best ever chocolate cake when I baked my Triple Layer Cocoa Cake, but it’s no fun to make the same cake over and over. So when my friend, Sandra, made this recipe and shared a photo of a decadent slice, I knew I had found my son Nick’s birthday cake! He was adamant that his celebration would involve a Moist Chocolate Cake with Chocolate Buttercream Frosting…and the birthday child always gets what he wants!
And once again, when I tried to discern which chocolate cake was the “better” one, I got the usual answer: “You’ll have to bake them both at the same time for a side by side comparison.” I think the family just wanted more cake!
This cake was a bit crumbly around the edges so grease your pans well and make sure to line them with a round of buttered parchment. Don’t worry, though, as any imperfections can be covered up with icing. It received thumbs up from the birthday boy…extremely moist and scrumptious…another winner!
- Adapted from Foodess and Hershey's
- 2 cups sugar
- 1¾ cups flour
- ¾ cup cocoa
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup (1 stick) butter, melted
- 1 tablespoon vanilla
- 1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)
- Buttercream Frosting:
- 6 tablespoons butter, at room temperature
- ½ cup unsweetened cocoa powder
- 2⅔ cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla
- Preheat oven to 350º. Butter two 9-inch cake pans, line with parchment rounds and butter top of parchment. Set aside.
- With a stand mixer, stir together first 6 (dry) ingredients. Add eggs, buttermilk, butter and vanilla and beat for about 2 minutes on medium speed, scraping sides of bowl at least once. Stir in coffee.
- Divide batter between the two pans. Bake for 30-35 minutes or till 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.
- Ice when cool.
- Buttercream Frosting
- Cream butter. Add cocoa and powdered sugar alternately with milk. Beat till it reaches spreading consistency, adding more milk as needed. Mix in vanilla.
- Makes 2 cups frosting.
- Yield 10-12 servings.
This is linked to Sweets for a Saturday~