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Add to ❤ Favorites This is the chocolate layer cake to beat all and the best. It’s rich, decadent, and everything you want in a chocolate cake. It’s tender, moist, and springy thanks to the tenderizing effects of buttermilk and using oil rather than butter. Ingredients for one 9-inch two-layer cake Cake 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cups unsweetened natural cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup canola or vegetable oil 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 cup freshly brewed coffee, warm but not too hot so you don’t scramble the egg (water may be substituted but see step 5 below) Frosting 1 cup unsalted butter, softened 6 ounces brick-style cream cheese, softened (I used lite) 1 cup unsweetened natural cocoa powder, sifted 2 teaspoons vanilla extract pinch salt 5 cups confectioners’ sugar about 4 to 5 tablespoons cream (half-and-half may be substituted), or as needed for consistency about 1 cup mini semi-sweet chocolate chips, for sprinkling about 1/2 cup melted semi-sweet chocolate chips, optional for drizzling Read the Instructions here