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Chocolate Cake
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Chocolate Butter Cake

Chocolate Butter Cake
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Author Cookie Madness

Ingredients

  • 2 cups cake flour 8 oz
  • 2 cups granulated sugar
  • 1 cup unsweetened natural cocoa powder not Dutch process
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks 8 ounces unsalted butter, at room temperature
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon of vanilla
  • 1 cup freshly brewed coffee cooled to room temperature

Chocolate Buttermilk Frosting

  • 1 1/2 oz unsweetened chocolate
  • 1 1/2 oz semi-sweet chocolate
  • 1 1/2 sticks 6 oz unsalted or salted butter, room temperature (important)
  • 3 T. unsweetened cocoa powder
  • 3 cups sifted powdered sugar 3 ½ cups unsifted
  • 3-4 T.buttermilk or regular milk plus more if needed -- room temperature NOT cold
  • 1 1/2 teaspoons vanilla
  • Pinch or two of salt -- if using salted butter omit

Instructions

  • Preheat the oven to 350F. Spray 2 8-inch round cake pans with flour-added cooking spray. Line bottoms with rounds of parchment paper.
  • Combine the flour, sugar, cocoa, baking soda and salt in mixing bowl and stir very well to combine. Add the soft butter and buttermilk and blend on low (I used a stand mixer with a paddle) until smooth.
  • Whisk the eggs, vanilla and cooled coffee together in another bowl and add to the batter in 3 additions, scraping down the sides of the bowl and mixing until blended. Try not to beat a lot of air into the egg mixture as you add it – just stir well. Scrape bottom of bowl and make sure to mix in all batter.
  • Divide the batter among the pans and bake on center rack for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for about 5 minutes, then turn invert onto wire racks to cool completely. Remove parchment when cool.
  • Chocolate Frosting: Melt both chocolates in microwave, double boiler or bowl set over barely simmering water; set aside to cool.
  • Beat the butter until creamy. Make sure it's not too cold or it might cause the chocolate to re-solidify. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well; add remaining powdered sugar, then add room temperature milk, vanilla and salt, beating and scraping until you get the consistency you like.