Description
A deeply fudgy chocolate cake with a velvety crumb, achieved using buttermilk, semi-sweet and dark cocoa, and espresso powder for enhanced flavor. Perfectly moist without dense texture.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup semi-sweet chocolate (70% cocoa), chopped
1/2 cup oil for buttercream
1 cup buttermilk (240ml)
1/4 cup hot brewed coffee
1 tbsp instant espresso powder
2 tsp baking powder
1/2 tsp salt
Instructions
Preheat oven to 350°F (180°C)
Combine butter, sugar, and flour in bowl
Melt chocolate with espresso powder over double boiler
Stir in buttermilk and coffee mixture
Add melted chocolate blend, folding gently
Transfer to greased 9×13″ pan
Bake 35 minutes or until toothpick comes out clean
Cool completely before frosting
Notes
Non-dairy milk + yogurt combination works for vegan version
Use gentle hand mixing to avoid gluten overdevelopment
Let cake cool fully before slicing to prevent crumbling
- Prep Time: 25
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American