Name: Classic Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: Cake 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup plus 1 tablespoon cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk; 1 cup strong black coffee; 2 large eggs; 1/2 cup vegetable oil; 2 teaspoons vanilla bean paste or vanilla extract; Chocolate Frosting 16 tablespoons (2 sticks) unsalted butter, softened; 3 1/2 cups confectioners’ sugar, plus extra if needed; 1/2 cup cocoa powder; 1 teaspoon espresso powder; 1/4 cup heavy cream, plus extra if needed; 2 teaspoons vanilla bean paste or vanilla extract; 1/2 teaspoon kosher salt; Malted milk balls and chocolate sprinkles for decorating

Classic Chocolate Cake

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Whenever I’m in doubt about what kind of cake to make for guests, I know I can fall back on this classic chocolate cake recipe. The rich coffee taste in the cake makes this more sophisticated than the average box mix, but the soft, delicate texture makes it a reliable hit.

Author: Addie Gundry
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 8 - 10 1x
Category: Bakery

Ingredients

Scale

Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 cup strong black coffee
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla bean paste or vanilla extract
Chocolate Frosting
- 16 tablespoons (2 sticks) unsalted butter, softened
- 3 1/2 cups confectioners’ sugar, plus extra if needed
- 1/2 cup cocoa powder
- 1 teaspoon espresso powder
- 1/4 cup heavy cream, plus extra if needed
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 teaspoon kosher salt
- Malted milk balls and chocolate sprinkles for decorating

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Instructions

Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper and lightly grease the parchment paper and sides of the pans.
For the cake: Using a hand mixer or a stand mixer fitted with the whisk attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed. Add the buttermilk, coffee, eggs, oil, and vanilla. Increase the speed to medium and beat for 2 to 3 minutes until well incorporated.
Divide the batter between the cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
For the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 to 2 minutes, until light and fluffy. Reduce the speed to low and gradually add the confectioners’ sugar, cocoa powder, and espresso powder; beat until incorporated. Add the cream, vanilla, and salt, then increase the speed to medium and beat for 3 to 4 minutes until the frosting has a spreadable consistency. Add more sugar if the frosting needs to be a bit firmer or add additional cream to thin it out.
Place a cake layer on a serving plate. Spread the top with some of the frosting. Place the second cake layer on top. Frost the top and sides of the cake. Arrange the malted milk balls in a pretty pattern on top and add the chocolate sprinkles all over. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/classic-chocolate-cake/