Ultimate Chocolate Buttercream Cake

This Ultimate Chocolate Buttercream Cake is a dream come true for chocolate lovers. With moist, rich chocolate cake layers and creamy, velvety chocolate buttercream frosting, it’s the perfect dessert for any occasion. Whether you’re celebrating a birthday or just craving something decadent, this cake is sure to impress!

Ingredients

For the Chocolate Cake (Yields 2 9-inch layers):

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

For the Chocolate Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/4 cup heavy cream (or more, for desired consistency)
• 4 oz semi-sweet or dark chocolate, melted and cooled

Instructions

1. Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients, and mix until smooth.
4. Gradually add the hot water and stir until the batter is well combined. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

2. Make the Chocolate Buttercream Frosting:

1. In a large bowl, beat the softened butter until smooth and creamy using an electric mixer.
2. Gradually add the powdered sugar and cocoa powder, one cup at a time, mixing on low speed until incorporated.
3. Add the melted chocolate, vanilla extract, salt, and 2 tbsp of heavy cream, then beat on medium speed until fluffy.
4. If the frosting is too thick, add more heavy cream, 1 tbsp at a time, until the desired consistency is achieved.

3. Assemble the Cake:

1. Once the cakes are completely cooled, level the tops if needed to create flat surfaces.
2. Place the first cake layer on a cake stand or serving plate and spread a generous amount of chocolate buttercream over the top.
3. Add the second layer of cake and frost the entire cake with the remaining buttercream, smoothing the sides and top.
4. If desired, decorate the cake with chocolate shavings, sprinkles, or any other garnish you prefer.

4. Chill and Serve:

1. Chill the cake in the fridge for 30 minutes to help set the frosting before slicing.
2. Serve and enjoy the rich, chocolatey indulgence of your Ultimate Chocolate Buttercream Cake!

Tips:

• For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
• Make sure the melted chocolate is cooled before adding it to the buttercream to prevent it from separating.
• This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra special treat.

Indulge in the creamy, velvety goodness of this Ultimate Chocolate Buttercream Cake that will satisfy your chocolate cravings with every bite!