Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms of the pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer (or by hand with a whisk) until just combined. The batter will be thick.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the hot water or hot brewed coffee. Mix on low speed until the batter is smooth and pourable. Don't overmix; this step helps bloom the cocoa powder and create a tender crumb. Be cautious as the hot liquid can splatter.1 cup hot water
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should spring back lightly when touched.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial that the cakes are entirely cool before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until creamy. Add the cocoa powder and beat until combined. Gradually add the sifted powdered sugar, alternating with the milk (or cream), beginning and ending with powdered sugar. Beat until smooth and creamy. Stir in the vanilla extract and a pinch of salt.1 cup unsalted butter, 1/2 cup unsweetened cocoa powder, 4 cups powdered sugar, 1/3 cup milk, 1 teaspoon vanilla extract, 1 pinch salt
- If you’re opting for the extra chocolatey frosting, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Let it cool slightly before folding it into the frosting.1 cup semi-sweet chocolate chips
- Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. Decorate as desired with chocolate shavings, extra chocolate chips, or fresh berries.
Notes
This cake can be stored at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. It can also be frozen.
