Beatty’s Chocolate Cake with Chocolate Buttercream
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Alexandra's Kitchen · by Alexandra Stafford★ 4.9

Beatty’s Chocolate Cake with Chocolate Buttercream

NUTRITION · PER SERVING105M COOK
CAL 43%·PRO 18%
CARBS 111G52% OF CAL
7G FIBER84G SUGAR19G OTHER
FAT 46G49% OF CAL
21G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An exceptionally light and moist chocolate cake made with cocoa powder and oil, paired with chocolate buttercream. A crowd-pleasing dessert that stays fresh for days.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • Butter, for greasing the pans
  • 1 3/4 cups (225 g) all-purpose flour, plus more for pans
  • 2 cups (418 g) sugar
  • 3/4 cups (66 g) good cocoa powder
  • 2 teaspoons (10 g) baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon (5 g) kosher salt
  • 1 cup (225 g) buttermilk, shaken
  • 1/2 cup (108 g) neutral oil such as grapeseed, organic canola oil or vegetable oil
  • 2 extra-large eggs (98 g) at room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 cup (227 g) freshly brewed hot coffee
  • 6 ounces good semisweet chocolate (Ina recommends Callebaut.)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (152 g) sifted confectioners’ sugar
PREP
20M
SODIUM
645MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.