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Ingredients
Cake
2 cups all-purpose flour
1¾ cups sugar
¾ cups good dutch cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Cream Cheese Frosting
1 cup (227 grams) unsalted butter, at room temperature
¾ cup (170 grams) cream cheese, at room temperature
1 Tablespoon pure vanilla extract
1 cup (85 grams) cocoa powder
3 teaspoons light corn syrup
Icing sugar to taste
¼ teaspoon kosher salt
4 Tablespoons whole milk, at room temperature
Instructions
Cake
- Position a rack in the centre of the oven and preheat the oven to 170°c. Generously spray two 8-inch cake pans with cooking spray/butter-flour and line the bottom of each with a parchment paper circle. Spray/butter-flour the parchment, too.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the centre.)
- Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of icing on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
Chocolate Cream Cheese Icing
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, and vanilla. Beat on medium-low until soft and creamy, about 1 minute. Scrape down the bottom and sides of the bowl with a rubber spatula.
- With the mixer on low, add the cocoa powder and corn syrup. Beat on medium until combined.
- Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the confectioners' sugar and salt.
- Beat until combined, then add the milk and beat until just incorporated.
- Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.