Best Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 best chocolate cake 1x
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups Valrhona cocoa powder (or the best cocoa powder you can find)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon real vanilla extract
- 1/2 cup espresso
- 6 oz semisweet chocolate
- 2 sticks unsalted butter, room temperature
- 1 extra-large egg yolk, room temperature
- 1 tsp real vanilla extract
- 1 1/4 cups confectioners’ sugar, sifted
- 1 tbsp espresso powder dissolved in 2 tsp of hot water
- Preheat the oven to 350°F. Spray two 6-inch x 2-inch round non-stick cake pans with non-stick baking spray.
- In the KitchenAid bowl, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Using paddle attachment, slowly mix on low speed until combined.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
- With the mixer on low speed, slowly add wet ingredients to the KitchenAid bowl of dry ingredients.
- Slowly add the cup of espresso and stir to combine. Make sure to scrape the bottom of the bowl with a rubber spatula.
- Pour batter into prepared baking pans and bake for 35 to 40 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool cakes on cooling racks.
- Repeat steps if making a multiple layered cake.
- Frost with chocolate buttercream.
For the Chocolate Buttercream
- Break chocolate into pieces and melt over a double-boiler until just melted. Set aside until cooled to room temperature.
- In the KitchenAid mixer fitted with paddle attachment, beat butter on medium-high spread until fluffy. About 2 to 3 minutes.
- Turn speed down to low, and slowly add confectioners’ sugar to bowl.
- Add egg yolk, espresso liquid, and vanilla extract, and continue beating for 2 minutes.