I love this chocolate cake. It’s the kind you dream about. The kind you crave. You know the one I’m talking about. This is worth your time and the calories. I’m making it for Easter lunch tomorrow. If you’re looking for a dessert to make or take, this is it!
Cake ingredients (source)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/3 cup vegetable oil
1 teaspoon vanilla extract
Frosting
1/2 stick butter, softened
1/3 cup chocolate morsels, melted
1/2 cup whipping cream
1 cup powdered sugar
2 tablespoons cocoa powder
1/2 tsp vanilla extract
*you can use 2 cups cool whip in place of the whipping cream and powdered sugar.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9 baking pan.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be super thin). Pour batter evenly into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. <— this is really important. Make sure you leave time to cool the cake completely.
To Make Frosting:
In a mixer, on high speed, mix whipping cream until stiff peaks form (or until it looks like whipped cream). Mix in powdered sugar, about 1 more minute, remove and set aside. Cream butter on medium speed. While butter is being creamed, melt chocolate in the microwave, 30 seconds. Slowly fold chocolate in, add cocoa powder and vanilla. Once all is mixed together well, about 2 minutes, add in the whipped cream you set aside (or you can use two cups of cool whip if you don’t want to make your own). Throw in a pinch of salt and mix about 2 minutes. Spread frosting over cooled cake, serve and enjoy! Makes 12 big slices of cake.
