Classic Chocolate Cake

Ingredients

• Cake:
• 2 cups (250 g) all-purpose flour
• 1¾ cups (350 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder (Dutch-processed)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240 ml) buttermilk, at room temperature
• ½ cup (120 ml) neutral oil
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 cup (240 ml) hot strongly brewed coffee
• Frosting:
• 230 g unsalted butter, softened
• ½ cup (50 g) unsweetened cocoa powder
• 3 cups (360 g) powdered sugar, sifted
• 3–4 tbsp heavy cream or milk
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line with parchment.

2. 2

   Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

3. 3

   Add buttermilk, oil, eggs, and vanilla. Beat on medium for 2 minutes until smooth.

4. 4

   Pour in the hot coffee and stir until incorporated. The batter will be very thin.

5. 5

   Divide between the prepared pans.

6. 6

   Bake for 28–32 minutes, until a toothpick comes out with moist crumbs.

7. 7

   Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

8. 8

   For the frosting: beat the butter until light, about 2 minutes. Add cocoa and powdered sugar in batches, alternating with cream. Add vanilla and salt. Beat for 3 minutes until fluffy.

9. 9

   Frost the cooled layers and stack.