Chocolate Cake & espresso buttercream

Chocolate Cake espresso buttercream

I wanna take a moment to share with you a great chocolate cake recipe I made this weekend. I had a friend who was in need of a good chocolate cake recipe so I had to pull out old reliable: my handy dandy notebook of successful recipes. There’s only one recipe that I use to make chocolate cake or cupcakes and I guarantee (unless you live in the Alps) that this cake will always come out moist, not sickeningly  sweet, and satisfying to ever chocolate lover. ENJOY!

Chocolate Cake

  • 1 1/2 cups of sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup of milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Preheat oven at 350 degrees. Line cupcake liners or spray cake pan with baking spray.

Sift dry ingredients together. Mix oil, milk, eggs, vanilla, and gradually whisk into dry ingredients. Slowly add hot water and mix until all comes together.

Cupcakes bake 15-20 minutes

Cakes bake 30-35 minutes or until toothpick inserted in the middle comes out clean. Make sure the cake is cooled completely before flipping over.

Espresso buttercream

  • 1/2 cup of butter
  • 3 cups confectioner’s sugar
  • 3 tbsp espresso or strong brewed coffee (I like mine really strong so sometimes I add a little more)

Cream butter until fluffy and slowly add the confectioner’s sugar. Add the coffee and mix until all blended together.

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