Ingredients

1¾ cups all-purpose flour

1¾ cups granulated sugar

¾ cup unsweetened black cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs (room temperature)

1 teaspoon vanilla extract

1 cup strong black coffee (freshly brewed or espresso)

1 cup salted butter (room temperature)

3½ cups powdered sugar

½ cup unsweetened black cocoa powder (for frosting)

½ teaspoon salt (for frosting)

2 teaspoons vanilla (for frosting)

8 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 350º Fahrenheit. Grease a 9×13-inch baking pan with cooking spray and line it with parchment paper to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Using a stand mixer fitted with the whisk attachment, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add the dry ingredients while mixing on low speed. Then, carefully pour in the hot coffee and mix until fully blended. The batter will be thin.

Step 4: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.

Step 5: For the frosting, beat the salted butter on medium speed with the whisk attachment for 2 to 3 minutes until pale and creamy.

Step 6: Gradually add the powdered sugar and cocoa powder, about 1 cup at a time, mixing on low speed. To avoid a sugar cloud, cover the mixer bowl with a dish towel if needed.

Step 7: Add the salt, vanilla extract, and then the heavy cream one tablespoon at a time. Increase the mixer speed to medium and beat for 1 to 2 minutes until the frosting is light and fluffy. Frost the cooled cake evenly.

Tips & Variations

Use freshly brewed espresso for a more intense chocolate flavor. Instant coffee works well in a pinch.

Allow eggs and buttermilk to come to room temperature before mixing for a smoother batter.

For extra moisture, brush the cooled cake with a simple syrup before frosting.

If you prefer less sweetness, reduce the sugar slightly but keep the balance of cocoa powder for the rich taste.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, but the flavor and color will be less intense. Black cocoa provides a richer taste and darker color that defines this cake.

Is it necessary to use coffee in the batter?

Coffee enhances the chocolate flavor without adding a noticeable coffee taste. You can substitute with hot water if you prefer, but coffee is recommended for depth.