Chocolate Cake with Buttercream Frosting

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients: 

For the chocolate buttercream frosting:

• 1 1/2 cups butter (3 sticks), softened

• 1 cup unsweetened cocoa

• 2 cups confectioner’s sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

• 1/2 teaspoon espresso powder

For the chocolate cake:

• 2 cups all-purpose flour

• 2 cups sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon espresso powder homemade or store-bought

• 1 cup milk buttermilk, almond, or coconut milk

• 1/2 cup vegetable oil canola oil, or melted coconut oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

• Chocolate buttercream frosting

Instructions:

For the chocolate buttercream sauce:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

2. Cream together butter and cocoa powder until well-combined.

3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

4. Add vanilla extract and espresso powder and combine well.

Tips: If the frosting seems too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

For the chocolate cake:

1. Preheat oven to 350 degrees. Prepare two 9-inch cake pans (I used spring-form pans) by spraying with baking spray or buttering and lightly flouring.

2. In a large bowl or stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk or stir through until combined well.

3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

4. Distribute the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center of the chocolate cake comes out clean.

5. Remove from the oven and allow to cool for about 10 minutes. Then remove from the pan and cool completely.

6. Put one cake (from one pan) and frost the top with the chocolate buttercream frosting. I added strawberries on top of the frosting then placed the second layer or cake on top and frosted the top and sides!

Notes: The cake batter will be very thin after adding the boiling water. Don’t worry - this is the secret to the most delicious and moist chocolate cake!