Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Hershey’s unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup strong black coffee (or hot water)
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
For the Chocolate Frosting
- ½ cup unsalted butter, softened
- ⅔ cup Hershey’s unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon espresso powder (optional, for deeper flavor)
For Decoration (Optional)
- Chocolate shavings
- Chocolate sprinkles
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with circles of parchment paper. This double protection — greased pan plus parchment — ensures the layers release cleanly every time without any sticking or tearing.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly until everything is evenly combined and no cocoa lumps remain. Whisking aerates the dry mixture and prevents dense pockets in the finished crumb.
In a separate medium bowl, beat together the eggs, buttermilk, coffee, vegetable oil, and vanilla extract until smooth and fully combined. The coffee is the most important ingredient many bakers overlook — it will not make the cake taste like coffee, but it dramatically intensifies the chocolate flavor and produces a depth of richness that hot water alone cannot achieve.
Pour the wet ingredients into the dry ingredients and mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed. The batter will be noticeably thinner than most cake batters — this is correct and intentional. The thin consistency is precisely what creates the signature moistness and tender crumb of this cake.
Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Begin checking at the 30-minute mark — overbaking is the single most common cause of dry chocolate cake, and even a few extra minutes in the oven makes a noticeable difference. Do not open the oven door before 28 minutes, as a sudden temperature drop can cause the layers to sink in the center.
Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks. Let them cool completely — approximately 1 hour — before frosting. Frosting a warm cake causes the buttercream to melt and slide, ruining both the appearance and the texture of the finished cake. Patience at this stage produces a professional result.
Beat the softened butter with an electric mixer until light and creamy, about 2 minutes. Add the cocoa powder and mix until fully incorporated. Add the powdered sugar and milk alternately in two or three additions, beating well between each addition. Add the vanilla extract and espresso powder if using, then beat the frosting on medium-high speed for a final 2 minutes until it is fluffy, smooth, and perfectly spreadable. If the frosting is too thick, add milk a teaspoon at a time. If too thin, add powdered sugar a tablespoon at a time.
Place the first cake layer on a serving plate or cake stand. Spread a generous, even layer of frosting across the top surface. Place the second layer on top, pressing gently to level it. For a professional finish, apply a thin crumb coat — a very thin layer of frosting spread over the entire surface of the assembled cake to trap any loose crumbs. Refrigerate for 15 minutes until the crumb coat is set, then apply the final, generous layer of frosting to the top and sides. Decorate with chocolate shavings or sprinkles as desired.
Notes
- Prep Time: 15 minutes
- Bake Time: 30 to 35 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
- Servings: 12
- Difficulty: Easy to Intermediate
- Method: Baking
- Oven Temperature: 350°F (175°C)
- Pan Size: Two 9-inch round cake pans