This Extreme Chocolate Lover’s Cake is so soft and creamy dessert. You will need only 25 minutes to make it.
For the cake:
3 teaspoons baking powder
8 eggs, room temperature
6 cups all-purpose flour
1 1/2 cup vegetable oil
3 cups plain hot coffee
6 teaspoons baking soda
2 cup dark unsweetened cocoa powder
4 teaspoon vanilla extract
2 cup brown sugar, packed
3 cups buttermilk, room temperature
3 teaspoons salt
4 cups granulated sugar
For Chocolate Buttercream Frosting:
2 teaspoon vanilla extract
2 2/3 cup dark unsweetened cocoa powder
32 tablespoons butter (4 sticks)
2 2/3 cup heavy whipping cream (may need more or less)
12 cup confectioners sugar, sifted
Salt, generous pinch
Preheat the oven to 325 F. Flour and grease 9-inch cake pan and set aside.
In a bowl using an electric mixer beat the brown sugar, granulated sugar and vegetable oil.
One at a time add the eggs.
Next, add the buttermilk, hot coffee, vanilla extract and beat until smooth and creamy. Set aside.
In another bowl combine together baking soda, salt, baking powder, flour and cocoa powder. Mix until smooth.
Slowly mix wet ingredients into dry ingredients.
Into prepared pans, pour batter evenly.
Bake for 25 minutes on middle rack.
From the oven remove the cake, and let sit in pan until it’s warm when you touch.
Slowly, remove the cake from the pan and let cool completely.
To make the frosting, in a bowl combine together butter, cocoa powder and powder sugar until crumbly.
To achieve desired texture, gradually add in heavy whipping cream.
Then, add pinch of salt and vanilla extract.
When the frosting is cooled Serve and Enjoy!