Moist Rich Chocolate Cake (Print Version)

Velvety chocolate cake with rich cocoa and coffee flavors, layered with creamy fudge frosting for a luscious finish.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 3/4 cup Dutch-processed cocoa powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3 large eggs, at room temperature
09 - 1 cup buttermilk, at room temperature
10 - 1/2 cup vegetable oil
11 - 1 cup brewed strong coffee, cooled
12 - 2 teaspoons vanilla extract

→ Frosting

13 - 1/2 cup unsalted butter, softened
14 - 1 1/2 cups powdered sugar
15 - 1/4 cup Dutch-processed cocoa powder
16 - Pinch of salt
17 - 4 ounces semisweet chocolate chips, melted and slightly cooled
18 - 2 tablespoons honey
19 - 3 tablespoons heavy cream
20 - 1 teaspoon vanilla extract

# Steps to Follow:

01 - Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly mixed and free of lumps.
02 - In a separate bowl, beat eggs, then add buttermilk, vegetable oil, coffee, and vanilla extract. Stir until smooth and homogeneous.
03 - Pour wet mixture into dry ingredients and gently fold together until no dry streaks remain. Avoid overmixing to maintain tender crumb.
04 - Grease three 8-inch round cake pans and line bottoms with parchment paper. Divide batter evenly among pans, tapping gently to release air bubbles.
05 - Bake in preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into center comes out with a few moist crumbs.
06 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Melt chocolate chips with honey and heavy cream using a microwave or double boiler. Stir until smooth and let cool slightly to thicken.
08 - Beat softened butter in a large bowl until creamy and fluffy.
09 - Add powdered sugar, cocoa powder, and salt to the butter. Beat until combined, then incorporate the cooled chocolate mixture and vanilla extract until smooth.
10 - Place one cake layer on serving plate and spread frosting evenly on top. Repeat stacking and frosting remaining layers.
11 - Cover sides and top fully with remaining frosting. Optionally garnish with chocolate shavings or sprinkles.

# Additional Notes:

01 - Use room temperature eggs and buttermilk to ensure a smooth, lump-free batter.
02 - Dutch-processed cocoa provides a darker color and richer flavor.
03 - Cool cake layers completely before frosting to prevent melting.
04 - Wrap leftovers tightly and refrigerate up to one week or freeze for longer storage.

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