BEST HOMEMADE CHOCOLATE CAKE

MOIST AND FLUFFY CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING!

Ingredients

CHOCOLATE CAKE

• 2 cups granulated sugar
• 1 cup brown sugar packed
• 3/4 cup vegetable oil
• 4 eggs room temperature
• 2 teaspoon vanilla extract
• 1 1/2 cups buttermilk room temperature
• 1 1/2 cups plain hot coffee
• 3 cups all-purpose flour
• 3 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup dark unsweetened cocoa powder

BEST CHOCOLATE BUTTERCREAM FROSTING

• 6 cup confectioners sugar sifted
• 16 tablespoons butter 2 sticks
• 1 1/3 cup dark unsweetened cocoa powder
• 1 1/3 cup heavy whipping cream may need more or less
• 1 teaspoon vanilla extract
• Salt generous pinch

Instructions

• Preheat oven to 325. F.
• Grease and flour 3 (9-inch cake pans), set aside.
• In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil.
• Mix in eggs one at a time.
• Mix in vanilla extract, buttermilk, and hot coffee until combined. Set aside.
• In a large bowl sift together flour, baking soda, baking powder, salt, and cocoa powder.
• Gradually mix dry ingredients into wet ingredients.
• Pour batter evenly into prepared pans (I did about 2 cups per pan)
• Bake on middle rack for about 25 minutes. (Do not overbake. Cakes should look moist on the tops)
• Remove from oven and let the cakes sit in hot pans until warm to the touch.
• Carefully, remove from pans and place on a cooling rack to finish cooling.
• Meanwhile make the frosting by combining powder sugar, butter and cocoa powder in a large bowl until crumbly.
• Gradually add in enough heavy whipping cream to achieve your desired texture.
• Mix in vanilla extract and a pinch of salt.
• When cakes have cooled frost and enjoy. (Cake gets even better the next day!)

Video