Description
A rich and delectable chocolate cake topped with smooth chocolate buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup Dutch-processed cocoa powder (sifted)
- ½ cup vegetable oil
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup whole milk (room temperature)
- ½ cup sour cream (room temperature)
- 1 cup hot coffee
- Chocolate Buttercream (for frosting the cake)
Instructions
- Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, or lightly spray with baking spray, and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking soda, baking powder, and salt.
- Add the butter to the bowl of a stand mixer with the paddle attachment (or a large bowl with a handheld mixer). Beat on medium speed until creamy.
- In a medium bowl, whisk together the cocoa powder and oil. Add it to the butter along with the granulated and brown sugars. Beat on medium speed until very light and fluffy, about 5 minutes, stopping to scrape down the bowl a few times during mixing.
- With the mixer running, add the eggs, one at a time, beating well after each addition. Stop to scrape down the bowl as needed throughout mixing. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture followed by half of the milk and half of the sour cream. Continue alternating with another third of the flour, the rest of the milk and sour cream, and the remaining flour. Scrape down the bowl and mix once more if needed to incorporate all of the flour.
- Add the hot coffee and carefully whisk together until well combined. Pour the batter into the prepared cake pans.
- Bake for 40 to 45 minutes or until the cakes are starting to pull away from the sides of the pans and the center springs back when gently pressed.
- Let the cakes cool completely in the pans. Carefully invert the cakes and remove the parchment paper.
- Place a cake layer on a cake stand, spread about ¾ cup of frosting over the top. Place the remaining cake layer on top. Spread the remaining frosting all over the outside of the cake. The assembled cake can be covered and stored at room temperature for up to 5 days.
Notes
- For best results, use room temperature ingredients.
- Be gentle when inverting the cakes as they are very tender.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg