If you are in the mood for a chocolate cake with the richest chocolate buttercream frosting, you just gotta make this. Bruce has been baking cakes from scratch for years, and this cake is the one that our son’s ask for. He uses dutch processed dark cocoa powder and espresso powder in the cake to give its rich flavor. Admittedly, I am not the biggest chocolate fan, and will always reach for a fruit dessert over chocolate cake. Well, except this chocolate cake. It is just so good.
Chocolate Cake with Chocolate Buttercream
- Total Time: 2 hours
- Yield: 1 chocolate layer cake 1x
Ingredients
Ingredients for Chocolate Cake:
- 2 cups flour
- 2 cups sugar
- 3/4 cup dutch cocoa powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon espresso powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large Pete and Gerrys eggs
- 1 cup milk buttermilk
- 2 teaspoons vanilla
- 1 cup boiling water
Ingredients for Chocolate Buttercream:
- 1½ cups butter, softened
- 1 cup dutch processed dark unsweetened cocoa
- 5 cups confectioner’s sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- ½ teaspoon espresso powder
Instructions
Instructions for the Chocolate Cake:
Instructions for the Chocolate Buttercream:
At this point, check the consistency of the frosting. If too stiff, add a bit more of the cream, and beat until fluffy.
Assemble Chocolate Cake:
Using a serrated knife or cake leveler, remove the top rounded portion so that they are level. Place first cake on plate, add frosting and smooth out. Add next cake and frost top and sides.
Notes
Store cake in the refrigerator for up to a week. Remove for at least 30 minutes before serving. When slicing cake, use a sharp knife that has been heated under running hot water. Clean and re-warm knife for every cut.
- Prep Time: 25
- Cook Time: 25
- Category: cake
- Method: baking
Keywords: chocolate, cake, buttercream
More chocolatey goodness to try….