Chocolate Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, room temperature
• 1/2 cup neutral vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup freshly brewed hot coffee
• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder, for frosting
• 1/3 cup heavy cream, plus more as needed
• 1 tsp vanilla extract, for frosting
• 1/4 tsp kosher salt, for frosting

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment so the tender cake layers release cleanly.
2. Step 2.Whisk flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a large bowl until the cocoa is evenly distributed and no large dry clumps remain.
3. Step 3.In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix on low speed or by hand until the batter is mostly combined.
4. Step 4.Slowly stream in the hot coffee while stirring. The batter will become thin and glossy; this is normal and helps bloom the cocoa for deeper chocolate flavor.
5. Step 5.Scrape the bowl well, then divide the batter evenly between the prepared pans. Tap each pan gently once or twice to release large air pockets without knocking out too much lift.
6. Step 6.Bake for 30 to 35 minutes, until the centers spring back lightly and a toothpick inserted near the middle comes out with a few moist crumbs but no wet batter.
7. Step 7.Cool the cakes in their pans for 15 minutes. Run a thin knife around the edges, turn the layers onto racks, remove the parchment, and let them cool completely before frosting.
8. Step 8.For the buttercream, beat softened butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt, then beat until fluffy, adding a little more cream if the frosting is too stiff to spread.
9. Step 9.Place one cooled cake layer on a serving plate and spread frosting evenly over the top. Add the second layer, then cover the top and sides with the remaining frosting.
10. Step 10.Let the frosted cake stand for 20 to 30 minutes before slicing so the layers settle and the frosting is easier to cut cleanly.