This cake. So don’t even ask me why, but I made a chocolate cake with chocolate frosting for a Memorial Day get together this past spring. I had watched the beautiful Joanna Gaines put together her Black Forest cake on Instagram and it seemed easy and looked delicious.
I just wanted the cake part, though, and I had to use my 9 inch cake pans because I didn’t have 3, 8 inch pans (who does?). I paired it with a buttercream recipe I found online (and changed a smidge) and it was a match made in heaven. My FIL actually said, and I quote, “this is the best cake I’ve ever had”. My MIL and mom wanted the recipe, STAT, so I decided to make it again for Leo’s birthday and record it here, where we can all have access. This cake is DELICIOUS. I freeze any leftovers in slices on a sheet pan and bring them out one or two at a time for the kids’ after dinner dessert. It’s just so good. I’ve found my “chocolate chocolate cake” recipe and I no longer need to search.
Makes 2, 9 inch layers
2 c. sugar
2 1/4 c. all purpose flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
2 large eggs
1 c. whole milk
1/2 c. vegetable oil
2 tsp. instant coffee granules
1 c. hot water
1 c. unsalted butter, softened
3 1/2 c. powdered sugar
1/2 c. cocoa powder
1/4 tsp. salt
2 tsp. vanilla
1/4 c. light or heavy cream
- Preheat oven to 350 degrees. Line the bottom of two 9 inch cake pans with parchment paper (so it sits flat) and then spray paper and sides of pan with nonstick spray.
- In a medium mixing bowl, whisk sugar, flour, cocoa, baking powder, baking soda and salt.
- In a large bowl or bowl of a standing mixer (with paddle attachment), beat eggs, milk and oil,
- Add dry ingredients and beat on low until combined, about 45 seconds.
- Place coffee in the bottom of a glass measuring cup and fill to 1 c. line with water. Stir to combine.
- Slowly add coffee with mixer running on low. Increase speed to medium and beat 30 seconds or until smoothly combined.
- Divide batter evenly into prepared pans. Bake in middle of the oven for 28-30 minutes. Let cook about ten minutes in pan and then invert to wire racks (and the set right side up on a second rack) to cool completely. Cut top off if cake domed when it baked.
- Meanwhile, beat butter with paddle attachment of electric mixer till creamy. Add powdered sugar, cocoa, salt, vanilla and cream. Beat on low at first and when combined, increase speed to medium and beat an additional minute. Add cream if too thick, add sugar or cocoa if too thin.
- Tear strips of waxed paper and place around edges of serving plate. Place one cake on top – spread evenly with 1/4 of frosting.
- Top with second cake and place the rest of the frosting on top. Spread on top and sides of cake. Keep at room temp until serving.