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Chocolate Cake with Chocolate Buttercream Icing
Author
Jo-Anna Rooney
Ingredients
Chocolate Cake:
1 3/4
cups
all purpose flour
2
cups
sugar
3/4
cup
cocoa powder
2
tsp
baking soda
1
tsp
baking powder
1
tsp
salt
2
eggs
1
cup
strong coffee (it can be hot
warm or cool)
1
cup
buttermilk
1/2
cup
vegetable oil
1
tbsp
vanilla
Chocolate Buttercream Icing:
1 1/2
cups
butter
not margarine
3 3/4
cups
icing sugar
9
tbsp
cocoa powder
6
tbsp
milk
1 1/2
tsp
vanilla
Instructions
Chocolate Cake:
Preheat your oven to 350 degrees.
Prepare 3, 8-inch circle cake baking pans. You can either grease and flour your pans, or use parchment paper to line the bottom of the pan. See tips!
Into a mixing bowl, sift together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, coffee, buttermilk, oil and vanilla to dry ingredients, and mix on medium speed for about 2 minutes.
Pour your batter evenly into your prepped cake pans. Gently tap the pans on the countertop to remove air bubbles.
Bake for 20 minutes, then rotate your pans. Bake for about 15 minutes more, or until a toothpick inserted in the centre of the cake comes out clean.
When done, let your pans cool on a wire rack for about 20 minutes, then remove cakes from the pans.
Chocolate Buttercream Icing:
Beat all ingredients until the icing is nice and fluffy. You will have to scrape the bowl often.
Notes
Frosting Notes: The frosting recipe as it is will generously ice a 3-layer, 8" cake, inside and out.