Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the hot coffee or water until the batter is thin but well mixed.
Bake the cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the chocolate buttercream frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add the heavy cream, vanilla extract, and salt, and beat on medium-high speed until the frosting is fluffy and smooth. Adjust the consistency with more cream or sugar as needed.
Assemble the cake:
Place one cake layer on a serving plate and spread an even layer of frosting on top.
Add the second cake layer and frost the top and sides. Decorate with sprinkles, chocolate shavings, or a drizzle of melted chocolate, if desired.
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
