The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!
Kitchen Aid’s Precision Press has an integrated timer and scale that makes it simple to measure brew time and the precise ratio of coffee grounds to water all within the carafe to achieve a full flavored and full bodied French Press brew.
THE BEST CHOCOLATE CAKE
PREP TIME: 30 MINS COOK TIME: 25 MINS TOTAL TIME: 55 MINS
SERVES: 8
The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for
INGREDIENTS
The Best Chocolate Cake
2 cups all-purpose flour
1 cup light brown sugar
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup canola oill
2 eggs
1 teaspoon vanilla extract
1 cup strong hot coffee
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ - 4 cups confectioners sugar
2-4 tablespoons milk, as needed
1 teaspoon vanilla extract
INSTRUCTIONS
The Best Chocolate Cake
Preheat oven to 350 degrees.
Butter & flour two 9 inch round cake pans.
In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
Slowly add the dry ingredients to the wet ingredients with the mixer on low.
Pour in the hot coffee (Batter will be thin)
Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely before frosting.
Store at room temperature in an airtight container for up to 3 days!
Chocolate Buttercream Frosting
Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
Set aside until you are ready to frost the cake.