buttermilk chocolate cake

This is the BEST Chocolate Cake Recipe! Fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Chocolate Cake Recipe

all-purpose flour ((205 grams))

brown sugar (packed (200 grams))

sugar ((200 grams))

natural cocoa powder

baking soda

salt

unsalted butter (melted (113 grams))

canola oil ((may substitute vegetable oil) (118 milliliters))

eggs egg

vanilla extract

buttermilk¹

semisweet chocolate chips ((170 grams))

unsalted butter (softened to room temperature (226 grams))

sugar ((320 grams))

Tablespoons heavy cream ((30 milliliters))

mini chocolate chips (optional)

Preheat oven to 350F (175C) and prepare two deep 8&quot; round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.&nbsp;

Add melted butter and oil, stir well.

Add eggs and egg yolk, one at a time, stirring well after each addition. &nbsp;Pause occasionally to scrape down sides and bottom of bowl.

Stir in vanilla extract. &nbsp;Gradually add buttermilk and stir well.

Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

Evenly divide batter between prepared pans. &nbsp;Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer. &nbsp;Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. &nbsp;Top with second cake round and evenly frost cake. &nbsp;Slice and serve.

Chocolate Buttercream Frosting

https://www.youtube.com/watch?v=rXpWiuHpNhg

This is the BEST Chocolate Cake, and it's made completely from scratch! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓

Fudgy, moist, and so richly chocolatey, you're going to want to save this one! Check out the printable recipe below to find ingredient measurements in grams!

___­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓___

PRINTABLE RECIPE: https://sugarspunrun.com/chocolate-cake/

Chocolate Frosting: https://sugarspunrun.com/favorite-chocolate-frosting-recipe/

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Ingredients
1 3/4 cup all-purpose flour (205g)
1 cup brown sugar packed (200g)1 cup sugar (200g)
3/4 cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (may substitute vegetable oil) (118ml)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup hot coffee² (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)

Instructions
Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 
1.  00:23  In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. 

2.  01:07  Add melted butter and oil, stir well.

3.  01:36  Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.Stir in vanilla extract.  Gradually add buttermilk and stir well.

4.  02:26  Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

5.  03:54  Evenly divide batter between prepared pans.  Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

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The BEST Chocolate Cake

This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk! You&#039;ll love the moist texture and the rich, fudgy icing.

One-Bowl Buttermilk Chocolate Cake

all-purpose flour

sugar

cocoa powder

baking powder

eggs

vegetable oil

whole buttermilk, shaken

water

(1 stick) salted butter

confectioners’ sugar, sifted

Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk; whisk well to combine. Add the hot water and whisk until the batter is smooth.

Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

BAKE THE CAKE:

Melt the butter in a saucepan over medium-low heat. Whisk in the cocoa powder, cook over low heat for 2 minutes (do not let it boil). Remove from the heat. Add the powdered sugar and buttermilk, whisking until smooth. Add the vanilla; whisk to combine. The icing should be a thick, spreadable consistency, so if you need to thin the icing, add extra buttermilk, one tablespoon at a time.

Spread the icing on the cool cake. Let the icing cool and set before slicing and serving.

MAKE THE ICING:

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