Chocolate Cake with Buttercream Frosting
Moist Chocolate Cake
Equipment
- 2 9 inch round cake pans, buttered and floured
- 2 Large mixing bowl
Ingredients
Cake
- 2 cups all purpose flour
- 1.5 cups sugar
- 3/4 cups cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional, enhances chocolate flavor)
- 1 cup milk (or buttermilk)
- 1/2 cup vegetable, avocado or canola oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Buttercream Frosting (chocolate)
- 1.5 cups butter (room temperature)
- 1 cup cocoa powder
- 4-4.5 cups confectioner's sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp espresso powder (optional)
Instructions
Cake
- Preheat oven 350 degrees F.
- Mix together dry ingredients in large mixing bowl or stand mixer.
- Then add the milk, oil, eggs and vanilla to the flour mix. Then slowly add the boiling water to the batter until well combined.
- Pour batter evenly into the 2 round cake pans and bake 30-35 minutes, until toothpick comes out dry.
- Remove from oven and let cook before frosting.
Buttercream
- In a large mixing bowl (or stand mixer), cream butter with cocoa powder, vanilla and espresso powder. Add once cup of confectioner's sugar one cup at a time, alternating with 1 tbs of heavy cream at a time until frosting is creamy. Set aside and frost cake when cake has cooled.
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