Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour (spooned and leveled (250 g))
- 3/4 cup Dutch process cocoa powder (60 g)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated white sugar (400 g)
- 3/4 cup unsalted butter (softened (168 g))
- 3 eggs (at room temperature)
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk (at room temperature (300 ml))
- 1/2 cup hot coffee (120 ml)
For the Chocolate Fudge Frosting:
- 1/2 cup unsalted butter (112 g)
- 1/4 teaspoon salt
- 3/4 cup Dutch process cocoa powder (60 g)
- 2 1/4 cups powdered sugar (292 g)
- 6 tablespoon heavy cream (90 ml)
Instructions
For the Chocolate Cake:
- Preheat the oven to 350°F. Grease a 9×9 metal pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla, mixing until smooth.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until combined. Stir in the hot coffee.
- Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
For the Chocolate Fudge Frosting:
- Melt the butter in a small saucepan over medium heat. Add the salt and cocoa powder, mixing until combined.
- Sift in the powdered sugar and add the heavy cream gradually, mixing until smooth.
- Once smooth, spread the frosting over the cooled cake and serve!