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Chocolate Cake
Servings: 8
Ingredients
CHOCOLATE CAKE
  • 2-1/2 cups All-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 teaspoon kosher salt
  • 3 eggs, room temperature
  • 1-1/2 cups buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • 1 teaspoon espresso powder
CHOCOLATE BUTTERCREAM FROSTING
  • 1-1/2 cups butter, softened
  • 1 cup unsweetened cocoa powder
  • 5 cups confectioner's sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder
Instructions
Making the Chocolate Cake

  1. Preheat oven to 350-degrees.

  2. Whisk together dry ingredients with the exception of the espresso powder.

  3. In a separate bowl, beat the buttermilk, eggs, vanilla and oil.

  4. Mix boiling water and espresso powder.

  5. Add mixture to batter and mix well.

  6. Divide batter and pour evenly into two 6-1/2" x 3" greased and floured baking pans.

  7. Bake for 40 minutes until toothpick test has a dry result.

  8. Cool pans on a baking tray.

  9. Pour cakes out of pans, level the tops with a serrated blade, cut cakes in half to create 4 layers.

  10. Add frosting between layers before frosting entire cake.

  11. Dust the top of the cake with a small amount of cocoa powder (optional).

Making the Chocolate Buttercream Frosting

  1. Whisk lumps out of the powdered cocoa.

  2. Add butter and mix in stand mixer until creamy.

  3. Add the confectioner's sugar, one cup at a time, alternating with milk. Mix well between each alternate add.

  4. Add vanilla and espresso powder.

  5. Mix in stand mixer until super creamy.