This past weekend, I celebrated my 27th birthday. So naturally, I had to make a chocolate cake to celebrate.
And before you go thinking “omg she made her own birthday cake that’s so sad,” no, my mom made me the best carrot cake in the world. So this girl actually got two cakes.
I’ve been a fan of chocolate cake ever since…. well to be honest it was probably since I watched Matilda and saw that sinfully rich chocolate cake Mrs. Trunchbull made Bruce eat.
(yes it was a horrific scene, but can anyone deny that that cake will go down in history as one of the most salivating chocolate cakes ever?)
Even though growing up I preferred cookies and brownies to cake (I know, I should’ve been checked out by a doctor, what was wrong with me?!), chocolate cake was always the one exception. I just loved chocolate cake.
So every year for my birthday, I ask for a chocolate cake.
Now. This chocolate cake is special for a few reasons.
- It’s a Blackout Chocolate Cake. Meaning it is made with dark cocoa for that super rich look
- It is sky high, but only has 2 layers, making it easy to assemble
- It’s made with brewed coffee for added richness and depth of flavor
- It’s moist as heck
- The frosting has cream cheese in it (seriously you’ll never want to make another frosting again once you have it so hear me out), which imparts just a subtle tanginess and adds to the creamy factor.
Basically, it’s a Blackout Chocolate Cake fit for a queen.
Which, on one’s birthday, one should be.
But even if it’s not your birthday, I know you can find some excuse to make this joy of a cake soon. Because you ARE a queen and you deserve it 🙂
for the cake
- 1 3/4 cups sugar
- 3/4 cups dark cocoa powder
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strongly brewed coffee
for the frosting
- 1 3/4 cups salted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 1 1/2 cups cocoa powder
- 5 cups powdered sugar
- 1/2 cup strongly brewed coffee
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
- Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!