Buttercream frosting recipe for cake you are a fan of dark chocolate, you’ll love this dark chocolate cake recipe. The ultimate moist chocolate cake with a dark chocolate infused buttercream frosting. If you are a fan of dark chocolate, you’ll love this dark chocolate cake recipe. So I know some of you think that homemade chocolate cakes can be dry, but I have found a  trick to make your chocolate cake soft and spongy!

The acid in buttermilk breaks down the long strands of gluten, making the cake so airy and delicious! Another secret ingredient in this dark chocolate cake recipe is coffee. This might sound weird, but it won’t change the flavor of your cake at all. Instead, the coffee intensifies the chocolaty flavor! I hope you enjoy our classic, from-scratch chocolate cake recipe! Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.

Cocoa Powder: We love this raw cacao powder for baking. Buttermilk: If you don’t keep buttermilk on hand, use this dry buttermilk powder. Beater Blade with Scraper: The best invention ever! Round Cake Pans: I love this size cake pans. Straight Icing Spatula: The long straight spatula makes it easy to smooth frosting.

Wire Cooling Racks: This will help your cakes cool more quickly. Wilton 1M Tip: For piping pretty swirls on cupcakes. Grease and flour 2 round 9-inch cake pans. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.

Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack. Now it’s time to put your cake together!