A Very, Very Chocolate Chocolate Layer Cake

Name: A Very, Very Chocolate Chocolate Layer Cake
Cuisine: American
Ingredients: For the chocolate cake; 1 1/2 cups ap flour; 3/4 cup unsweetened cocoa; 1 1/2 cups granulated sugar; 1 1/4 tsp baking soda; 3/4 tsp baking powder; 1 tsp kosher salt; 3/4 cup buttermilk; 1/2 cup water; 1/4 cup canola oil; 1 tblsp espresso powder; 2 eggs; 1 tsp vanilla; For the chocolate buttercream frosting; 3 sticks softened butter; 1 cup unsweetened cocoa; 1/2 cup whole milk; 1/2 tsp kosher salt; 1 tblsp espresso powder; 5 cups confectioners sugar; 1 tsp vanilla

Jim Kennedy @jimkmaus

Can you say moist? Followed by yum? The smooth chocolate buttercream frosting followed by the moist chocolate texture of the cake spreading its way across your tongue make this a go-to for any chocoholics in your family.

Jim Kennedy @jimkmaus

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Ingredients

For the chocolate cake
1 1/2 cupsap flour
3/4 cupunsweetened cocoa
1 1/2 cupsgranulated sugar
1 1/4 tspbaking soda
3/4 tspbaking powder
1 tspkosher salt
3/4 cupbuttermilk
1/2 cupwater
1/4 cupcanola oil
1tblsp espresso powder
2eggs
1 tspvanilla
For the chocolate buttercream frosting
3 stickssoftened butter
1 cupunsweetened cocoa
1/2 cupwhole milk
1/2 tspkosher salt
1tblsp espresso powder
5 cupsconfectioners sugar
1 tspvanilla

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Steps

1

Cake
2

Preheat oven to 325
3

Prepare 9 inch cake pans by buttering, lining bottom with parchment and then buttering and dusting with flour
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Sift the cocoa and flour together and then add the rest of the dry ingredients. Mix well
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Add eggs one at a time
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Add buttermilk, oil and water
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Add espresso powder and vanilla
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Pour into pans evenly and bake for 22-28 minutes
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Remove from oven, place on cooling rack. Let cool in pans for 15 minutes and then turn out onto cooling rack, then remove parchment rounds
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Let cool completely and frost with chocolate frosting
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Frosting
12

Pour cocoa into mixer bowl and blend to break up lumps
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Add butter and cream thoroughly, about 3 minutes
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Add salt and espresso powder. Blend completely
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Add sugar one cup at a time on low speed. After each addition of sugar add a little of the milk. Scrape down sides of bowl and turn speed to high for one minute
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Repeat with remaining sugar and milk
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Add vanilla and blend thoroughly. Add additional milk if needed
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Frost cake, refrigerate for an hour to set icing.
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Serve with chocolate ice cream, just because