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Double Chocolate Cake

A moist, rich chocolate cake layered with a classic buttercream frosting, perfect for celebrations or weekend baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa Unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs Room temperature
  • 1 cup buttermilk Room temperature
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee or boiling water Enhances chocolate flavor
For the frosting
  • 2 sticks butter, room temperature Equivalent to 1 cup
  • 1 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 2 to 3 cups powdered sugar Adjust for sweetness

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Grease three round baking pans.
  3. In a bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
  4. Add eggs, buttermilk, melted butter, and vanilla; beat for 2 minutes.
  5. Stir in hot coffee.
  6. Pour batter into prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Cool completely before frosting.
Frosting
  1. Whip the butter on medium speed.
  2. Add cocoa powder slowly.
  3. Add powdered sugar and milk alternately until desired consistency is reached.
  4. Beat until fluffy, about 3-5 minutes.

Notes

Serve slices at room temperature for the best texture. Store covered at room temperature for 1-2 days, or refrigerate for up to 4 days.