Name: Ultimate Classic Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 1/2 cups + 2 tbsp granulated sugar; 1 cup + 2 tbsp unsweetened Dutch-process cocoa powder; 3 tsp baking soda; 1 1/2 tsp baking powder; 1 1/2 tsp salt; 1 1/2 cups buttermilk, at room temperature (or substitute: 1 1/2 tbsp apple cider vinegar or lemon juice mixed with 1 1/2 cups milk of choice); 3/4 cup avocado oil; 3 eggs, at room temperature; 1 tbsp vanilla bean paste or extract; 1 1/2 cups hot, freshly brewed coffee or espresso; 1 1/2 cups salted butter, at room temperature; 8oz cream cheese, at room temperature; 1 1/2 cups unsweetened Dutch-process cocoa powder; 5 cups powdered sugar; 1/4 cup heavy cream, at room temperature; 1 tbsp vanilla bean paste or extract; 1/4 tsp salt

Description

This moist, fluffy layered chocolate cake is a timeless favorite with deep cocoa flavor and velvet chocolate frosting. Ideal for birthdays or coffee pairing, made with buttermilk, avocado oil, and real coffee. Serves 12 slices.

Ingredients

Scale

2 3/4 cups all-purpose flour
2 1/2 cups + 2 tbsp granulated sugar
1 cup + 2 tbsp unsweetened Dutch-process cocoa powder
3 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups buttermilk, at room temperature (or substitute: 1 1/2 tbsp apple cider vinegar or lemon juice mixed with 1 1/2 cups milk of choice)
3/4 cup avocado oil
3 eggs, at room temperature
1 tbsp vanilla bean paste or extract
1 1/2 cups hot, freshly brewed coffee or espresso
1 1/2 cups salted butter, at room temperature
8oz cream cheese, at room temperature
1 1/2 cups unsweetened Dutch-process cocoa powder
5 cups powdered sugar
1/4 cup heavy cream, at room temperature
1 tbsp vanilla bean paste or extract
1/4 tsp salt

Instructions

Preheat oven to 350°F (175°C)
Grease three 9-inch round cake pans with butter, dust with flour, and line bottoms with parchment paper
Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl
In another bowl, whisk buttermilk, avocado oil, eggs, and vanilla until smooth
Add dry ingredients to wet, whisk until just combined. Thin with hot coffee
Divide batter equally into prepared pans (about 664g each)
Bake for 30-35 minutes until a toothpick comes out clean
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely
For the frosting, beat butter and cream cheese until smooth. Gradually add cocoa powder, then powdered sugar, heavy cream, vanilla, and salt
Frost cooled cake layers, stack with frosting, and refrigerate until serving

Notes

Room temperature eggs and buttermilk ensure a smooth batter
Hot coffee enhances the cocoa depth without alcohol
Use neutral oil if avoiding avocado
Frosting can be stored separately in the fridge for up to 2 days
Fully cooled cake layers prevent frosting from melting

Prep Time: 20
Cook Time: 35
Category: Featured
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 40g
Sodium: 290mg
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg