Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ½ cup (42g) unsweetened natural cocoa powder
- 1¾ cups (346g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (100g) vegetable oil
- 3 oz bittersweet chocolate, melted and cooled
- 3 large eggs
- 1 cup (227g) buttermilk
- ½ cup (111g) hot strong coffee, can substitute hot water if needed
- 1 tsp vanilla extract
- 1½ cup (339g) unsalted butter, room temperature
- ¾ cup (63g) natural unsweetened cocoa powder
- 3-4 cups (339-454g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-4 tbsp heavy cream
Instructions
- Preheat the oven to 350ºF (180ºC) and prepare a 9×13 inch baking pan with grease or parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix vegetable oil, melted chocolate, eggs, buttermilk, hot coffee, and vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until combined—avoid overmixing.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center. Check earlier if using a dark pan.
- Let the cake cool completely in the pan before applying frosting.
Notes
The cake is very moist, thanks to the buttermilk and coffee, which enhance the chocolate flavor.
Store any leftover cake in an airtight container to maintain freshness.
Frosting can be adjusted with cream for desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.