Moist Rich Chocolate Cake (Printer-Friendly)

Velvety chocolate cake with fudge frosting, featuring deep cocoa and coffee notes for a melt-in-your-mouth bite.

# List of Ingredients:

→ For the Cake

01 - 2 cups (284 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1 cup (220 g) light brown sugar, packed
04 - 3/4 cup (64 g) unsweetened Dutch-processed cocoa powder
05 - 2 teaspoons baking powder
06 - 1 1/2 teaspoons baking soda
07 - 1 teaspoon fine sea salt
08 - 3 large eggs, at room temperature
09 - 1 cup (240 ml) buttermilk, at room temperature
10 - 3/4 cup (180 ml) strong brewed coffee, cooled
11 - 1/2 cup (120 ml) vegetable oil
12 - 2 teaspoons pure vanilla extract

→ For the Frosting

13 - 8 ounces (227 g) semisweet chocolate chips or chopped chocolate
14 - 2 tablespoons honey
15 - 1/2 cup (120 ml) heavy cream
16 - 1 cup (226 g) unsalted butter, at room temperature
17 - 3 cups (375 g) powdered sugar, sifted
18 - 1/2 cup (43 g) unsweetened Dutch-processed cocoa powder
19 - 1/2 teaspoon kosher salt
20 - 1 teaspoon pure vanilla extract

# Preparation Steps:

01 - Whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly blended and free of lumps.
02 - In a separate bowl, beat the eggs, buttermilk, vegetable oil, coffee, and vanilla extract until smooth and homogeneous.
03 - Pour the wet mixture over the dry ingredients and stir gently with a spatula until just combined, avoiding overmixing. Ensure no dry streaks remain.
04 - Evenly distribute the batter among three greased and parchment-lined 8-inch round cake pans. Tap the pans firmly on the counter to release any trapped air bubbles.
05 - Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
06 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and let cool completely before removing the parchment paper.
07 - Combine chocolate chips, honey, and heavy cream in a microwave-safe bowl or over a double boiler. Heat together, stirring until smooth and glossy. Allow to cool slightly to thicken.
08 - In a large bowl, beat room-temperature butter using an electric mixer until pale and fluffy, about 2 minutes.
09 - Sift powdered sugar and cocoa powder over the butter with salt, then beat on low speed until fully incorporated.
10 - Mix in the cooled melted chocolate mixture and vanilla extract. Beat until frosting is smooth and evenly blended.
11 - Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting over the top. Repeat with the second and third layers.
12 - Coat the sides and top of the cake evenly with the remaining frosting. Garnish with chocolate shavings, sprinkles, or preferred toppings for an elegant finish.

# Additional Suggestions:

01 - Use Dutch-processed cocoa for enhanced color and a smoother chocolate flavor.
02 - For optimal cake texture, ensure that both the eggs and buttermilk are at room temperature before mixing.
03 - Substitute buttermilk by mixing 1 cup whole milk with 1 tablespoon lemon juice and allowing to sit for 5 minutes if buttermilk is unavailable.
04 - To store, wrap leftover cake tightly in plastic wrap and refrigerate up to 1 week; bring to room temperature before serving.
05 - For gluten-free variation, use a measure-for-measure gluten-free all-purpose flour blend.

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