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Ultimate Rich and Moist Chocolate Cake with Chocolate Buttercream

A close-up of a thick slice of moist chocolate cake layered with dark chocolate frosting.
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This recipe delivers an intensely rich, bakery-style chocolate cake that stays incredibly moist. It is a foolproof, classic dessert perfect for birthdays and celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into your prepared pans.
  6. Bake for 30 to 35 minutes for round pans, or 35 to 40 minutes for a 9×13 pan, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Sift in the powdered sugar and 1/2 cup cocoa powder. Mix on low speed until combined.
  10. Add the heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy. Add more cream if needed for desired consistency.
  11. Once the cakes are completely cool, frost and assemble the layers or spread frosting over the 9×13 cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. This is key for an intensely fudgy cake.
  • Buttermilk reacts with the baking soda to give you that tender crumb you want in a moist chocolate cake recipe.
  • You can make this a make ahead chocolate cake by wrapping cooled layers tightly in plastic wrap and freezing them for up to one month.

Nutrition

Find it online: https://bringdish.com/moist-chocolate-cake-recipe-ultimate-rich/