Description
Chocolate Indulgence Cake is a rich, moist, and decadent double-layer chocolate cake perfect for any celebration. Made with a blend of cocoa powder, hot coffee, and buttermilk, this cake features a tender crumb and is topped with a luscious, creamy chocolate frosting. Garnished with optional chocolate shavings or berries, it’s an irresistible American dessert that satisfies every chocolate lover’s craving.
Ingredients
Scale
For the cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or boiling water
- 2 teaspoons vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- ½ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ¼ cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional garnish:
- Chocolate shavings
- Ganache drizzle
- Berries
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy release and even baking.
- Combine dry ingredients: In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures no lumps and even distribution of leavening agents.
- Mix wet ingredients: In a separate bowl, beat the granulated sugar, vegetable oil, and eggs until the mixture is light, creamy, and well combined. Add buttermilk and vanilla extract, mixing thoroughly to incorporate.
- Combine wet and dry ingredients and add coffee: Gradually add the sifted dry ingredients into the wet mixture, stirring gently to combine. Then carefully stir in the hot coffee or boiling water. The batter will be thin, which will result in a moist, tender cake crumb.
- Pour batter and bake: Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow cakes to cool in the pans for 10 minutes after removing from the oven. Then turn them out onto wire racks to cool completely, which prepares them for frosting without melting the icing.
- Make the frosting: Beat the softened butter until creamy. Sift in the cocoa powder and continue beating until fully combined. Gradually add the powdered sugar in portions, alternating with the heavy cream, until the frosting is smooth, fluffy, and spreadable. Mix in the vanilla extract and a pinch of salt. Adjust consistency with a little more cream if needed.
- Assemble and frost the cake: Once the cake layers are completely cool, spread an even layer of frosting on one layer, then place the second cake layer on top. Frost the top and sides of the entire cake evenly.
- Garnish and chill: Decorate the cake with optional chocolate shavings, ganache drizzle, or berries as desired. Chill the cake slightly before slicing to ensure clean, neat cuts.
Notes
- For a deeper chocolate flavor, consider using dark cocoa powder or adding a shot of espresso to the batter.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
