👩‍🍳 Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C) .
Grease two 9-inch round cake pans and line the bottoms with parchment paper circles for easy release.
Step 2: Mix Dry Ingredients
In a large bowl, sift together:
- Flour
- Cocoa powder
- Sugar
- Baking soda
- Baking powder
- Salt
Mix well to combine.
Step 3: Add Wet Ingredients
To the dry ingredients, add:
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
Beat on medium speed until fully incorporated and smooth.
Step 4: Add Hot Coffee
Slowly mix in hot coffee (or hot water). The batter will become thin and glossy — don’t worry, that’s normal!
The coffee enhances the chocolate flavor without making the cake taste like coffee — trust me.
Step 5: Bake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 30–35 minutes , or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Cool the cakes in the pans on a wire rack for 10 minutes, then carefully turn them out and let cool completely before frosting.
Step 6: Make the Buttercream
In a stand mixer or large bowl:
- Beat the butter until creamy.
- Gradually add powdered sugar , cocoa powder , and salt , mixing on low speed to avoid dust clouds.
- Stir in vanilla and heavy cream .
- Increase speed and beat for 2–3 minutes until light and fluffy.
Add more cream if needed to reach your desired spreading or piping consistency.
Step 7: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top.
Top with the second layer, then frost the top and sides smoothly.
Optional Finishes:
- Sprinkle with chocolate shavings
- Drizzle with chocolate ganache
- Add a pinch of flaky sea salt for sweet-salty contrast
- Top with fresh berries or sprinkles
