My Favorite Chocolate Cake with Vanilla Buttercream

Perhaps because of my approaching birthday, or a simple craving for the mood-enhancing properties of cocoa, I have recently been dreaming of a perfect chocolate cake. Balancing sweetness with the deep, complex flavors of cocoa is a culinary science unto itself. This much-loved recipe results in a moist, silky textured cake with a rich and comforting flavor. Finished with a luscious vanilla buttercream frosting, this cake makes a memorable centerpiece to any celebration, big or small.

Ingredients:

For the Cake:

½ cup Dutch-process cocoa powder

1 ½ cups granulated sugar

1 teaspoon fine sea salt (or 2 teaspoons Kosher salt)

1 ¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons vanilla extract

½ cup neutral oil (canola, safflower, etc.)

1 ½ cups freshly brewed strong coffee, hot

2 large eggs at room temperature, whisked

For the buttercream frosting:

1 cup (2 sticks) unsalted butter, softened

2 cups confectioners' sugar, sifted

2 teaspoons vanilla extract

Pinch of salt

2 tablespoons heavy cream, at room temperature

Dark chocolate shavings for garnish (optional, see notes)

Directions:

Preheat oven to 350 degrees and set the rack in the upper third of oven. Grease two 8-inch round cake pans, then line bottoms with parchment paper. Grease top of the paper and dust with flour, tapping out excess. Set aside.

In a medium bowl, whisk together the cocoa, sugar, salt, flour, and baking soda. Next, sift these dry ingredients into a large mixing bowl.

In a medium bowl, combine the vanilla, oil, and still warm coffee. Make a well in the center of the dry ingredients then, in a steady stream, slowly whisk in the coffee-oil mixture until well incorporated. Then, slowly whisk in the eggs, stirring until a smooth thin batter is formed.

Evenly divide the batter between the two prepared pans. Drop the pans onto the counter flat a couple of times from a height of a few inches to release any air bubbles that may have formed in the batter. Place pans in the oven, and bake for 25 to 30 minutes, until the cake just pulls away from the edges of the pan and springs back when touched. Insert a toothpick into the center and it should come out clean.

Remove from the oven and allow the cakes to completely cool on a wire rack before unmolding from the pans.

While the cakes are cooling make the frosting. In a large bowl, beat the butter and sugar until combined with an electric mixer on low speed. Scrape down the sides of the bowl with a rubber spatula, then continue to beat at a medium-high speed until very light and fluffy, about 4 minutes. Frosting will lighten in color and get glossy when it is at right texture. Add the vanilla, salt, and heavy cream, mixing until fully incorporated. If you are not using right away, press a piece of plastic over the top and keep in the refrigerator. Bring back to room temperature before using.

When the cakes are cool, unmold and carefully remove the parchment paper. Place one cake, round side down, on a serving plate. You might need to shave a bit of the rounded end down carefully with a serrated knife to help it sit flat on the plate. Spread an even layer of the frosting over the smooth top of cake, leaving a little room at the edge. You want the frosting to be visible but not oozing out when the second cake is placed over the first layer. Place second cake, flat side down, over the first cake. Frost a generous layer of the buttercream over the top of cake, using a small spatula to decoratively spread the frosting. Leave sides exposed to highlight the contrast between the rich dark cake and the fluffy white frosting. If using, decorate the top with dark chocolate shavings.

Notes:

It is important to carefully measure your dry ingredients using dry measuring cups that you can level off at the top with a knife. Use the highest quality Dutch-process cocoa you can find.

To make chocolate shavings, use a box grater or vegetable peeler to shave curls off a bar of premium dark chocolate. Again, use the best ingredients you can find.

I recently served this decadent dessert at Ten Ton Coffee during the special Main Street Open House night. The moist, flavorful chocolate cake proved popular, and we quickly sold every slice. Serve this at your next special occasion, with strong coffee or an after-dinner cordial. Any leftover buttercream frosting can be kept in the freezer. Enjoy!