Description
This delightful Chocolate Buttermilk Cake is a moist, tender, and rich dessert perfect for any chocolate lover. Made with a balanced blend of cocoa powder and gently incorporated hot coffee, it enhances the chocolate flavor beautifully. The cake is layered and frosted with a creamy chocolate buttercream, offering a luscious finish that’s ideal for celebrations or a comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
Wet Ingredients
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 1/2 cup hot water or hot coffee (to enhance the chocolate flavor)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons buttermilk (or heavy cream for a richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup semi-sweet chocolate chips (melted, optional for extra richness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar until well combined and airy.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and eggs together using a mixer until the mixture becomes light and fluffy, approximately 2-3 minutes. Add the vanilla extract and continue mixing until incorporated.
- Combine Ingredients: Add half of the dry mixture to the butter and egg mixture. Beat on low speed to incorporate. Add the buttermilk and mix until just combined. Gradually add the remaining dry ingredients while mixing gently until the batter is smooth but not overmixed.
- Add Hot Liquid: Stir in the hot water or coffee carefully. This will thin the batter and help produce a moist, tender crumb with enhanced chocolate depth.
- Bake the Cake: Evenly divide the batter between the prepared pans. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes. Then turn them out onto wire racks and let cool completely before frosting.
- Prepare the Frosting (optional): While the cakes cool, beat together the softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt until smooth and creamy.
- Adjust Frosting Consistency: If a thicker frosting is desired, add more powdered sugar incrementally until you reach your preferred thickness. For extra richness and shine, gently melt the chocolate chips and fold them into the frosting.
- Assemble the Cake: Once the cakes are fully cooled, spread frosting over the top of one cake layer, then carefully place the second layer on top. Frost the top and sides of the assembled cake evenly.
- Serve and Enjoy: Slice the cake and serve. Optionally, garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder to add flair and enhance presentation.
Notes
- Use room temperature eggs and buttermilk to ensure smooth batter and better rise.
- Hot coffee can be substituted with hot water to enhance chocolate flavor without caffeine.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Ensure cakes are completely cool before frosting to prevent melting the frosting.
- For a richer flavor, you can use heavy cream instead of buttermilk in frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
