Rich and Moist Chocolate Cake

This rich and moist chocolate cake is layered with deep cocoa flavor, creamy frosting, and just the right touch of sweetness — a decadent treat for chocolate lovers.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Mexican

Servings 12 servings

Calories 944 kcal

Equipment

1 Mixing bowl

Ingredients

Cake and Frosting Ingredients

2 cups all-purpose flour
1 ⅓ cups granulated sugar
1 cup brown sugar
1 cup cocoa powder
2 ½ teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups buttermilk at room temperature
¾ cup coffee at room temperature
⅔ cup vegetable oil
3 eggs at room temperature
1 tablespoon vanilla extract
2 cups unsalted butter at room temperature
2 cups powdered sugar
1 cup cocoa powder for frosting
½ teaspoon salt for frosting
2 cups chocolate chips
¼ cup honey
¼ cup heavy cream
1 teaspoon vanilla extract for frosting

Instructions

Preheat your oven to 350°F (175°C). Grease your two 9-inch cake pans or line them with parchment paper.
In a large mixing bowl, whisk together all dry ingredients: flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, coffee, and vegetable oil to the dry mix. Stir until smooth.
Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
Divide the batter into the pans. Smooth the tops and bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.

Notes

To enhance flavor, consider adding a pinch of espresso powder. Store leftovers in an airtight container for up to 1 week or freeze for up to 3 months.