Best Chocolate Cake and Buttercream Frosting
Ingredients:
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1 cup freshly brewed hot coffee
Directions:
- Individual Direction Step
- Preheat the oven to 350 F. Butter two 8-inch round cake pans. Line with parchment paper and then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
- Cool in the pans for 30 minutes and then turn them out onto a cooling rack and cool completely.
- Place one layer, flat side up, on a flat plate or cake pedestal.
- With a knife or offset spatula, spread a thin layer of buttercream on the top only.
- Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake.
- Cut in wedges and serve at room temperature.
Chocolate Buttercream Frosting
Chocolate Buttercream Frosting
Ingredients:
- 6 oz. good semisweet chocolate
- 2 sticks unsalted butter, at room temperature
- 1 extra lg. egg yolk, at room temperature
- 1 tsp. pure vanilla extract
- 1¼ cups sifted confectioners’ sugar
- 1 Tbsp. instant coffee granules
Directions:
- Individual Direction Step
- Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
- Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes.
- Add the egg yolk and vanilla and continue beating for 3 minutes.
- Turn the mixer to low, gradually add the confectioners’ sugar and then beat at medium speed, scraping down the bowl as necessary until smooth and creamy.
- Dissolve the coffee in 2 teaspoons of the hottest tap water.
- On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
