Go Back
–+ servings
Print

Chocolate Butter Cake

Chocolate Butter Cake
Course Dessert
Cuisine American
Keyword Chocolate Butter Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 slices
Author Anna
Cost 5

Ingredients

  • 2 cups cake flour (230 grams)
  • 2 cups granulated sugar (385 grams)
  • 1 cup unsweetened natural cocoa powder (80 grams)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks unsalted butter, softened (230 grams)
  • 1 cup buttermilk, try to use actual real buttermilk
  • 2 large eggs
  • 1 teaspoon of vanilla
  • 1 cup freshly brewed coffee cooled to room temperature

Chocolate Buttermilk Frosting or Use Duncan Hines Creamy Chocolate

  • 1 ½ oz unsweetened chocolate, chopped (42 grams)
  • 1 ½ oz semi-sweet chocolate (42 grams)
  • 1 ½ sticks unsalted or salted butter at room temperature -- not cool (170 grams)
  • 3 T. unsweetened cocoa powder (15 grams)
  • 3 cups sifted powdered sugar (measured after sifting, so more like 2 ½ before sifting)
  • 3-4 tablespoons milk or buttermilk, not cold at all
  • 1 ½ teaspoons vanilla
  • Pinch or two of salt -- if using salted butter omit

Instructions

  • Preheat the oven to 350F. Grease 2 8-inch round cake pans, line with parchment, grease again and dust with flour.
  • Combine the flour, sugar, cocoa, baking soda and salt in a stand mixer bowl and stir very well to combine. Add the soft butter and buttermilk and blend on low with the paddle attachment until ingredients are fully blended and soft.
  • Whisk the eggs, vanilla and cooled coffee together in another bowl and add to the batter, with the paddle going on low, in 3 additions, scraping down the sides of the bowl and mixing until blended. Try not to beat a lot of air into the egg mixture as you add it – just stir well. Scrape bottom of bowl and make sure to mix in all batter.
  • Divide the batter among the pans and bake on center rack for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for about 5 minutes, then turn invert onto wire racks to cool completely. Remove parchment when cool.

Chocolate Frosting OR use Duncan Hines Creamy Chocolate

  • Melt both chocolates in microwave, double boiler or bowl set over barely simmering water; set aside to cool.
  • Beat the butter until creamy. Make sure it's not too cold or it might cause the chocolate to re-solidify. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well; add remaining powdered sugar, then add room temperature milk, vanilla and salt, beating and scraping until you get a spreadable consistency.