Chocolaty Chocolate Cake with Chocolate Buttercream Frosting is a deeply chocolatey layer cake finished with a smooth, rich chocolate buttercream. This version yields two 9-inch cakes and enough frosting to cover them completely.
Chocolate cake has always been one of my favorites. I used to avoid cake and frosting as a child, but birthdays changed that — and with birthdays come cake. Now I happily celebrate with a slice (or two) of this moist, chocolate-forward cake.
Speaking of birthdays…
Earlier this month we celebrated my dad’s 63rd birthday. He’s relaxed, enjoys a home-cooked meal and loves spending time with his grandkids, so a homemade chocolate cake was an easy way to make his day special.
He came over, we grilled steaks, and I made him this cake at his request — chocolate cake with chocolate buttercream. Pure heaven.
I based this recipe on Ina Garten’s chocolate cake because it’s reliably delicious. I swap vegetable oil for unsweetened applesauce in most of my cakes for a lighter texture without losing moisture. This cake is always a crowd-pleaser.
To make This Chocolaty Chocolate Cake You will Need:
- butter or nonstick spray, for greasing the pans
- unbleached all-purpose flour, plus more for dusting pans
- granulated sugar
- natural high-fat cocoa powder
- baking soda
- baking powder
- kosher salt
- buttermilk, shaken
- unsweetened applesauce
- eggs, at room temperature
- pure vanilla extract
- freshly brewed coffee, cooled
Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper; grease and flour the pans, tapping out any excess flour.
In the bowl of a stand mixer, sift together 1 3/4 cups unbleached all-purpose flour, 2 cups granulated sugar, 3/4 cup natural high-fat cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon kosher salt. Mix on low speed until combined.
In a separate bowl whisk together 1 cup buttermilk, 1/2 cup unsweetened applesauce, 2 large room-temperature eggs and 1 teaspoon pure vanilla extract. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar to 1 cup whole milk and letting it sit briefly.
With the mixer on low speed, slowly add the wet ingredients to the dry. Pour in 1 cup of cooled, freshly brewed coffee and mix until just combined. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
Divide the batter evenly between the prepared pans and bake for 35–40 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean and the cakes pull away from the sides of the pan. Let the cakes rest in the pans for 25 minutes, then turn them out onto a wire rack to cool completely. Don’t forget to peel off the parchment paper.
FOR THE BUTTERCREAM:
- 6 ounces semi-sweet chocolate, roughly chopped
- 1 cup unsalted butter, softened to room temperature
- 1 egg yolk, at room temperature and lightly beaten
- 1 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar, sifted
Roughly chop the chocolate and place it in a heatproof bowl set over simmering water (a double boiler). Stir until the chocolate melts and becomes smooth. Remove the bowl from the heat and let the chocolate cool to room temperature.
In the bowl of a mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium-high speed for 2–3 minutes until light and fluffy. Add the beaten egg yolk and 1 teaspoon vanilla extract, then beat another 2–3 minutes. With the mixer on low, gradually add the sifted 1 1/4 cups powdered sugar in batches until incorporated, then increase the speed to medium and beat until smooth and creamy. Reduce speed to low and pour in the cooled melted chocolate, mixing until fully blended. Take care not to whip the frosting — you want a smooth, spreadable consistency.
Scrape down the sides and bottom of the bowl and give the buttercream one final brief mix. The finished buttercream should smell deeply chocolatey and spread easily.
To assemble the cake, place one cake layer upside down on your cake stand or serving plate. Spread about one third of the buttercream over the top using an offset spatula, leaving a slight overhang. Place the second layer on top, right-side up, and use the remaining frosting to cover the top and sides of the cake evenly.
Final Thoughts
This cake is incredibly moist and intensely chocolatey — the kind of dessert that satisfies serious chocolate cravings. It’s perfect for birthdays or any special occasion where a classic chocolate layer cake is called for.
Enjoy!
Chocolaty Chocolate Cake with Chocolate Buttercream Frosting
Ingredients
FOR THE CAKE:
- nonstick baking spray, or butter for greasing the pans
- 1¾ cups unbleached all-purpose flour, plus more for dusting pans
- 2 cups granulated sugar
- 3/4 cups natural high-fat cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup unsweetened applesauce
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed coffee, cooled
FOR THE BUTTERCREAM:
- 6 ounces semi-sweet chocolate, roughly chopped
- 1 cup unsalted butter, softened at room temperature
- 1 egg yolk, at room temperature and beaten
- 1 teaspoon pure vanilla extract
- 1¼ cups powdered sugar, sifted
Instructions
MAKE THE CAKE:
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Preheat oven to 350°F (175°C). Butter two 9-inch round cake pans. Line them with parchment paper, butter and flour the pans, then tap out excess flour.
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In a mixer bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low until combined. In a separate bowl, whisk buttermilk, applesauce, eggs and vanilla. With the mixer on low, slowly add the wet ingredients to the dry. Add the cooled coffee while mixing on low and stir just to combine, scraping the bowl as needed. Pour into prepared pans and bake 35–40 minutes, rotating halfway, until a tester comes out clean. Cool in pans 25 minutes, then turn out onto a rack to cool completely.
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Place one cake layer upside down on a plate or cake stand. Spread about one third of the frosting over it. Top with the second layer (right-side up) and spread the remaining frosting over the top and sides until evenly covered.
MAKE THE BUTTERCREAM:
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Roughly chop the chocolate and place in a heatproof bowl over simmering water. Stir until melted, then set aside to cool to room temperature.
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Beat the butter in a mixer on medium-high until light and fluffy, about 2–3 minutes. Add the beaten egg yolk and vanilla; beat 2–3 more minutes. With the mixer on low, add the powdered sugar in batches until incorporated, then beat at medium speed until smooth. Reduce to low and add the cooled chocolate, mixing until blended. Avoid whipping the frosting. Spread immediately on the cooled cake.