Chocolate Cake
Casey Mikl
Ingredients
Chocolate Cake
- 1 ¾ cups Heritage White Flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk*
- ½ cup melted butter
- 1 tablespoon vanilla extract
- 1 cup hot coffee
Whipped Chocolate Frosting
- ¾ cup unsalted butter, softened
- 4 cups Organic powdered sugar
- 1 ½ cups cocoa powder
- ⅔ cup Whole Milk
- 2 tablespoons pure vanilla extract
- Pinch of salt
Directions
Preheat your oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper rounds
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
In the bowl of a stand mixer, add the eggs, buttermilk, melted butter, and vanilla. Mix on medium speed until combined.
Add the flour mixture to the stand mixer bowl and mix until the batter comes together and looks mostly smooth, scraping down the sides as needed.
Pour in the hot coffee and gently stir until fully combined. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 25–35 minutes, or until a toothpick comes out with just a few crumbs attached.
Let the cakes cool in the pans for about 15 minutes. Run a knife around the edges, then carefully turn them out onto cooling racks
Allow the cakes to cool completely before frosting, slicing, or serving.
Frosting
Add the softened butter to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, then gradually increase to high speed and whip until the butter is light and fluffy, about 2 minutes.
Add the powdered sugar, cocoa powder, milk, vanilla, and salt. Mix on low speed just until the dry ingredients are incorporated.
Increase the speed to high and whip the frosting for about 5 minutes, stopping once or twice to scrape down the sides and bottom of the bowl.
Once smooth and fluffy, the frosting is ready to spread, swirl, or pile high onto your cooled chocolate cake.
