👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; line bottoms with parchment paper if desired.
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2
In a large bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
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3
In another large bowl (or stand mixer), cream softened butter and granulated sugar until light and fluffy (3-5 minutes).
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4
Beat in eggs one at a time, ensuring each is incorporated. Stir in vanilla extract.
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5
With mixer on low, gradually add dry ingredients to wet, alternating with buttermilk. Begin and end with dry. Mix until just combined.
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6
Carefully pour in the hot water and mix just until smooth. The batter will be thin.
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7
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
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8
Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
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9
FOR THE BUTTERCREAM: Beat softened butter until light and fluffy (2-3 minutes).
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10
Gradually add black cocoa powder and salt, beating until incorporated.
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11
On low speed, add sifted powdered sugar alternately with cold heavy cream. Begin and end with powdered sugar.
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12
Increase speed to medium-high and beat for 3-5 minutes until light and fluffy. Stir in vanilla extract and gel coloring if using.
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13
Assemble the cake: Place one cooled layer on a plate. Spread with frosting. Top with the second layer. Apply a thin crumb coat and chill for 15-20 minutes. Finish frosting the entire cake.
💡 Notes
Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature for best results. For an extra rich chocolate flavor, use high-quality black cocoa. Cake layers can be frozen for up to a month. Bring the frosted cake to room temperature for optimal flavor before serving.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
6g
Total Fat
25g
Saturated Fat
15g
Carbs
55g
Fiber
3g
Sugar
40g
Sodium
350mg
Cholesterol
90mg
