Decadent Chocolate Cake
This Decadent Chocolate Cake. Is everything a chocolate lover. Could ever ask for—rich, moist, and utterly indulgent. The combination of high-quality cocoa powder. And hot coffee. Creates a cake. With deep chocolate flavor. While the tangy buttermilk. Keeps it wonderfully moist. The frosting? A creamy, melt-in-your-mouth chocolate buttercream. That will have you sneaking extra bites. This is the kind of cake. That turns an ordinary day. Into a celebration. Serve it at your next family gathering. Or enjoy a slice just because!
16 Servings
Ingredients
Dry Ingredients:
- 1¾ c all-purpose flour
- 2 c white sugar
- ¾ c unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 c buttermilk or substitute with half-and-half
- ½ c vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 c hot brewed coffee
For the Frosting:
- 6 oz semisweet chocolate chopped finely
- 1 c 2 sticks unsalted butter, softened
- 3 c sifted powdered sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- ½ c sour cream
Instructions
For the Cake:
- Preheat your oven to 350°F. Grease two 8-inch round cake pans. With butter. And place a round piece of parchment paper. At the bottom of each pan.
- In a large mixing bowl. Combine all the dry ingredients. And whisk them thoroughly.
- In another bowl. Whisk together the wet ingredients. But hold off on the coffee for now.
- Gradually incorporate the wet mixture. Into the dry ingredients. While stirring. Once blended. Pour in the hot coffee. And mix until the batter. Is smooth with no lumps. The consistency will be thin.
- Pour the batter evenly. Into the prepared pans. Bake for about 35 minutes. Or until a toothpick inserted into the center. Comes out clean.
- Let the cakes cool. In the pans for a while. Then transfer them to a wire rack. To cool completely. You can make the cakes in advance. And store them in the refrigerator. For a day or two before frosting.
For the Frosting:
- Melt the semisweet chocolate. Using a double boiler. Or microwave (in short intervals). Stir until smooth. Then allow it to cool slightly.
- In the bowl of a stand mixer. With a paddle attachment. Beat the softened butter. For a couple of minutes. Until it's creamy. And lighter in color. Gradually add powdered sugar. Salt, and vanilla extract. Mixing on low-medium speed. Until smooth.
- Whisk the sour cream. Into the cooled melted chocolate. This will balance the temperature. Between the two. Before adding to the butter mixture.
- Add the chocolate-sour cream mixture to the bowl. And beat at low speed. Until well blended.
- If the frosting feels too soft. Place it in the refrigerator. For 10-15 minutes to firm up. Once ready. Stir it thoroughly. Before spreading it onto the cake.
Notes
Want to make this Decadent Chocolate Cake gluten-free? Simply substitute the all-purpose flour. With a gluten-free flour blend. That contains xanthan gum. Xanthan gum helps replicate the structure of gluten. Giving the cake the light, fluffy texture. You’re aiming for. Be sure to check. That your cocoa powder and baking powder. Are also gluten-free. You won’t lose any of the rich, moist decadence. That makes this cake irresistible—it’ll be just as delicious. Minus the gluten!