This chocolate cake features a fluffy milk chocolate buttercream and can be made from start to finish in a single bowl!
Yield:9 Servings 1x
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
2/3 cup cocoa powder
1–1/2 teaspoons baking soda
2 teaspoons baking powder
2–1/4 teaspoons corn starch
1 teaspoon salt
2 eggs room temperature
1 cup buttermilk, room temperature
½ cup black coffee, hot
1/2 cup (120 mL) vegetable oil
1 tablespoon pure vanilla extract
For the frosting:
6 ounces milk chocolate, gently melted
1–1/2 cups unsalted butter, at room temperature
3–1/2 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
5 tablespoons of heavy cream or milk
To prepare the cake:
Preheat oven to 350 degrees. Spray 2 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
In a large bowl or the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. Add all of the wet ingredients and mix on medium speed for just shy of 1-2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
Pour equal amounts of batter in both pans. Carefully place in the oven and bake for about 23-25 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for several days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer.
To prepare the frosting:
In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape the sides of the bowl and add the powdered sugar, beating on medium for another minute and a half. Add the salt, vanilla, and cream and beat to combine for 30 seconds. Fold in the melted (but not hot!) chocolate quickly until incorporated. If your chocolate was too hot and the mixture seems too thin and loose, you can place it in the fridge to firm up a bit or add a smidge of powdered sugar.
To assemble the cake:
Use a serrated knife to cut the domes off the tops of the cake. Tops of the cake should be flat prior to assembling. Place a bit of frosting on you plate or cake board that you wish to frost your cake on and set your first layer on top. Use an offset spatula to spread a hefty dollop of frosting on top of the first layer. Place the next layer on top and repeat this process. Frost the sides of the cake and decorate as desired. Cake is should be stored covered tightly with plastic wrap and is best eaten within 2 days of making.