What’s Better Than Chocolate Cake?
That is a lot of chocolate, but why not? If you don’t indulge sometimes you wouldn’t be human. Chocolate cake is my son’s favorite flavor, so when I asked him what kind of cake I should make, of course this is what he ask for.
After the cakes bake, frost them with chocolate frosting. Use a piping bag to really make the layers even.
You can also add a chocolate drip after it’s frosted if desired, but I left this one plain. Decorate the cake with flowers to make it stand out.
And that’s how you make a beautiful chocolate cake. Enjoy!
Chocolate Cake with Chocolate Buttercream
Ingredients
- 2 cups sugar
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla
- 3/4 cup Dutch processed cocoa
- 1 3/4 cups flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup boiling water or coffee
Chocolate Frosting
- 1 stick butter
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 tsp vanilla
Instructions
Cake
- Pre-Heat oven to 350°F. Grease and flour three 6-inch round baking pans.Add eggs, oil and vanilla to a stand mixer. Beat on medium speed for 2 minutes.Add in dry ingredients. Mix again. While the stand mixer is going, add in the buttermilk. Stir in boiling water or coffee. Divide batter equally between the prepared pans.Bake 40-45 minutes. Cool on a wire rack.
Frosting
- Add butter and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.Add small amount additional heavy cream, if needed. Stir in vanilla. Frost the bottom layer. Add the second layer and frost the whole cake.
