A simple recipe for Chocolate Coffee Cake - a rich, chocolatey masterpiece with a decadently moist and tender crumb and a vanilla buttercream frosting!
Preheat the oven to 350°F. Have ready three greased, 9-inch round baking pans. Line the bottoms with parchment paper and set aside.
Add the sugar, flour, cocoa, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
Make a well in the center and add in the eggs, buttermilk, oil, and vanilla. Mix on medium speed until the dry ingredients are fully incorporated with the wet.
If using the espresso powder, stir it into the hot brewed coffee. Add the coffee to the cake batter and mix in on medium-low. The batter will be thin.
Divide the batter amongst the prepared pans and bake for 26-30 minutes, or until the center of the cakes spring back at your ever-so-slightly when gently poked.
Allow to cool in the pans for about 10-15 minutes, then turn out on a wire rack and allow to cool completely before icing.
Add the butter to a large mixing bowl and use a handheld mixer to mix on medium-high speed for about 2 minutes. You could also use a stand mixer fitted with a paddle attachment.
Add in the powdered sugar, cream, vanilla extract, and salt and mix for 2-3 minutes until smooth and fluffy.
Level out any uneven cake layers using a long, serrated knife. Place one of the cake layers on a cake stand or serving dish, and top with large dollops of frosting. Spread the frosting to the edges, and repeat with the second cake round.
Then, top with the third cake round, and use the remaining frosting to frost the top and sides of the cake. Serve and enjoy!
The Anthony Kitchen