Homemade Chocolate Cake with Buttercream Frosting

 

Ingredients:

1 3/4 cup flour

3/4 cup cocoa

1 3/4 cup sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup canola oil

2 eggs

2 tsp vanilla

1 cup buttermilk (I use 1 cup of milk with 1 Tbsp vinegar)

1 cup hot coffee

Frosting: 

1 cup unsalted butter

3 cups powdered sugar

1/2 cup cocoa

4 Tbsp heavy whipping cream

2 tsp vanilla

1/4 tsp salt

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. 

Whisk the flour, cocoa, baking powder, baking soda, sugar, and salt together.

In a separate bowl, whisk the eggs. Add the oil, vanilla, and buttermilk. Whisk until combined. 

Pour the wet ingredients into the dry ingredients. Add the hot coffee and whisk until completely combined. (This batter will be thin.)

Divide the batter between the two cake pans. Bake for 24 minutes. Remove from the oven and let cool in the pans, but set them on a wire rack. 

Meanwhile, make the frosting. 

For the frosting: 

Beat the butter in a mixer with the whisk attachment. Add the powdered sugar, one cup at a time. Add the cocoa. Then add the whipping cream, vanilla, and salt. Beat until well mixed, scraping the edges a few time. 

When the cake is cool, add some of the frosting between the layers and cover the rest of the cake. Store this cake in the refrigerator.