This is a real deal, full-on moist, totally fudgy chocolatey cake. You can also make it as a birthday cake. Start by greasing two 9-inch baking round pans with butter, then line them with parchment paper. To make the cake, combine all-purpose flour and unsweetened cocoa powder in a bowl, and then add one teaspoon of baking powder and baking soda. Add salt and two cups of light brown sugar, then whisk the ingredients together until well incorporated.

Make a crater at the centre, then add two whole eggs and one cup of buttermilk. Buttermilk is responsible for the most in this cake. After you have thoroughly incorporated the first set of ingredients, add one cup of strong black coffee. You won’t be able to taste the coffee in the cake, but the coffee will bring out the flavour in the chocolate. Add one cup of vegetable oil and whisk it together.

If you don’t have a cup of coffee, you can add a cup of hot water and two teaspoons of instant espresso powder, or you can omit it if you don’t want the coffee. Pour the mixture and distribute it evenly among the two pans, then pop it in the oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Once baked, set the cake aside to cool completely.

For the frosting, combine melted unsalted butter with unsweetened cocoa powder and whisk until smooth. Then, add powdered sugar and substitute the powdered sugar with one-third of a cup of milk. Keep beating until you get a nice, smooth consistency. Then, add vanilla extract and a pinch of salt and whisk until well incorporated and you have achieved your desired consistency.

To assemble the cake, invert the cake on a cake board, pop about a third of the frosting on the cake layer, and spread it with a knife or spatula. Then, place the second layer of the cake and frost the top of the cake starting from the centre. Push the frosting towards the edge of the cake, which makes it a lot easier when you are actually going to go in and do the sides. Cut yourself a slice and enjoy it.

Ingredients;

For the cake;

  • 2 cups (400 g) light brown sugar
  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (85 g) dark, unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Two eggs
  • 1 cup (240 mL) buttermilk or sour milk
  • 1 cup (240 mL) strong black coffee (1 cup water + 2 tsp instant espresso powder)
  • 1/2 cup (120 mL) vegetable oil
  • 1 tsp vanilla extract

For the frosting;

  • 1/2 cup (110 g) unsalted butter
  • 2/3 cup (60 g) dark, unsweetened cocoa powder
  • 1/3 cup (80 mL) milk
  • 3 cups (375 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions;

  1. Preheat the oven to 350 F or 180 C. Butter two 9-inch circular baking pans (or a 9×13-inch pan), line the bottoms with parchment paper, and dust with flour.
  2. Combine the sugar, flour, cocoa, baking powder, soda, and salt in a large bowl until incorporated.
  3. Make a well in the mixture’s centre and add the eggs and buttermilk. Whisk to combine.
  4. Add the coffee, oil, and vanilla and continue mixing until everything is well incorporated.
  5. Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted comes out almost clean or with a few moist crumbs.
  6. Cool the cakes completely before frosting them.

To make the frosting;

  1. Melt the butter.
  2. Add the cocoa powder and whisk until smooth.
  3. Gradually add the powdered sugar, alternating with the milk and continue beating until light and fluffy.
  4. Stir in the vanilla and salt.