Chocolate Cake

Chocolate Cake

If you are a cake lover you have to try this chocolate cake! It is so moist and delicious! The coffee in it really enhances the favor of the chocolate and makes the flavor incredible! I make this for my family get togethers and birthdays and it is always gone! 

  • Cooking Method

    Total Time: 1 hour 40 minutes

    Cooking method: Oven

    Cooking temp : 350℉

  • Ingredients

    • 1 3/4 cups all-purpose flour 
    • 2 cups organic sugar
    • 3/4 cups baking cocoa powder
    • 2 tsp baking soda
    • 1 tsp baking powder 
    • 1 tsp sea salt 
    • 1/2 cup light olive oil or vegetable oil 
    • 1 1/2 cups buttermilk 
    • 2 eggs 
    • 1 1/2 tsp vanilla 
    • 1 cup hot strong brew coffee 
    • Butter and flour for the greasing the cake pans 


    For the frosting: 

    • 8 oz semi-sweet chocolate ( I use the baking ghiradelli bars on the baking baking isle) 
    • 2 sticks of butter ( I use kerrygold), softened but not completely soft 
    • 1 egg yolk
    • 1 1/2 tsp vanilla
    • 1 1/2 cups powdered sugar 
    • 1 tablespoon instant espresso powder 
  • Directions

    This recipe is adapted from Ina Garten's Chocolate Cake recipe


    1. Start by greasing and flouring the cake pans. I really butter and flour them really well so the cake comes out easy. 
    2. Start making the cup of strong hot coffee to add to the batter so it will be ready when you need it later. 
    3. In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix together with a whisk to make sure all the lumps are out ( I do this instead of sifting). Set aside. 
    4. In an electric mixer, mix together the oil, buttermilk, eggs and vanilla.  
    5. Slowly add in the dry ingredients you mixed together earlier and stir until combined. 
    6. Now with the mixer on low slowly add the hot coffee so it doesnt spill ( the mixture will probably seem more watery to you than a normal cake and that is normal!) 
    7. Once everything is mixed together divide the batter between the two greased cake pans and bake at 350℉ for 35-40 minutes until a toothpick comes out clean.
    8. When the cake is done pull out of the oven to cool until they are cool enough to remove from the cake pans and place on a cooling rack. 
    9. While the cake is cooling make the frosting. Start by chopping the semi-sweet chocolate and adding it to a double boiler to melt ( a double boiler is a heat proof bowl set over boiling water). 
    10. Once melted set aside to cool. 
    11. While the chocolate is cooling add the butter to a stand mixer and beat for 3 minutes. Add the powdered sugar slowly, then the egg yolk and vanilla. Once the chocolate is cool take the tablespoon of espresso powder and mix it with 3 tsp of the hot tap water to dizzolve and mix into the melted chocolate.  
    12. Finally with the mixer on low add the melted chocolate to the butter and mix until everything is combined.  
    13. When the cake is cool set the first layer on a cake plate and frost the top then place the second layer on top of that and frost the entire cake.
    14. Serve and enjoy! We like to eat it with vanilla ice cream! 

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