Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and grease the parchment as well. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix. Slowly pour in the hot coffee and gently stir until the batter is smooth — it will be thin, and that's perfectly normal.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto a wire rack. Let them cool completely to room temperature before frosting, at least 1-2 hours.
- Make the frosting: Place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside and let cool for 10 minutes.
- In a large bowl, beat the softened butter with an electric hand mixer or stand mixer on medium speed for 2 minutes until fluffy. Add the cooled melted chocolate, sifted powdered sugar, heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until the frosting is creamy, smooth, and fluffy.
- Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Slice and serve!
Nutrition
Notes
Storage: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture. Unfrosted cake layers can be frozen for up to 2 months — wrap tightly in plastic wrap and foil before freezing.
Healthier swap: You can replace up to half of the vegetable oil with unsweetened applesauce to reduce the fat content while keeping the cake moist. The texture will be very slightly denser but still wonderfully delicious.
Sodium tip: If you are watching sodium intake, reduce the salt in the cake to ½ teaspoon and omit the added salt from the frosting. The chocolate flavor still shines through beautifully with less salt.