Dark Chocolate Cake (Print Version)

# Ingredients:

01 - 2 cups (400g) white sugar.

02 - 2 cups (260g) plain flour.

03 - 2 teaspoons (8g) espresso powder.

04 - 3/4 cup (75g) sifted black cocoa.

05 - 1 teaspoon (6g) fine salt.

06 - 1 1/2 teaspoons (9g) soda for baking.

07 - 2 teaspoons (8g) baking powder.

08 - 1/2 cup (110g) vegetable oil.

09 - 1 cup (240g) hot water.

10 - 2 large (112g) room temp eggs.

11 - 1 cup (240g) cultured buttermilk.

12 - 2 teaspoons (8g) vanilla flavoring.

13 - 5 cups (625g) sifted powdered sugar.

14 - 1 1/3 cups (230g) chocolate chips, dark.

15 - 2/3 cup (180g) full-fat cream.

16 - 1 cup (100g) black cocoa for frosting.

17 - 2 cups (452g) unsalted butter, softened.

01 - Set oven to 350°F. Grease up three cake pans (8-inch) and line them with paper.

02 - Grab a big bowl and stir together the sugar, cocoa, flour, salt, baking powder, and baking soda.

03 - Mix espresso into the hot water. Throw in buttermilk, eggs, oil, and vanilla next.

04 - Pour the wet mix into the dry mix and give it a quick stir—just so it combines.

05 - Evenly split the batter between the pans and bake them to perfect doneness in 24-27 minutes.

06 - Cream butter, stir in cocoa and vanilla. Slowly add cream and powdered sugar. Finish with melted chocolate.

07 - Stack and frost the cake layers. Spread frosting over the entire outside carefully.

01 - You can freeze the cake layers ahead of time.

02 - A kitchen scale makes layer sizing simple.

03 - Leave ingredients out until they're no longer cold.