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