Moist Chocolate Cake and Fudge Buttercream Frosting
Moist Chocolate Cake and Fudge Buttercream Frosting is a big, beautiful, dense chocolate layer cake separated and topped with velvety layers of fudge buttercream.
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Ingredients
For the cake:
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
- ½ cup butter melted
- 1 TBSP vanilla extract
- 1 cup freshly brewed hot coffee or 2 tsp instant coffee in 1 cup boiling water
For the frosting:
- 1 stick softened butter
- ⅔ cup unsweetened cocoa
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅛ cup milk
- ⅛ cup whipping cream
Instructions
For the cake:
- Preheat oven to 350 degrees.
- Grease and flour two 9 inch pans, line bottom with parchment paper circles and set aside. I USED THREE 6 INCH PANS. THIS WILL MAKE TWO SMALL 3-LAYER CAKES.
- In a bowl of stand mixer, stir together flour, cocoa, sugar, baking soda, and salt.
- Add eggs, buttermilk, melted butter, and vanilla; beat until smooth, about 2 to three minutes.
- Remove bowl from mixer and stir in hot coffee with rubber spatula, the batter will be very runny.
- Pour into pans and bake on middle rack for 35 minutes or until toothpick comes out clean with a few crumbs attached.
- Allow to cool on wire rack for 15 minutes.
- Run a butter knife around the pan.
- Invert pans onto racks.
- Cool completely before frosting
For the frosting:
- Mix all dry ingredients together.
- Add butter and slowly add cream and milk to achieve desired consistency.
- Mix for 3 minutes with electric mixer to get the frosting creamy and fluffy.