Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup buttermilk (or milk + vinegar)
- 1/2 cup unsalted butter
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1/4 teaspoon salt (for filling)
- 1 cup water (for filling)
- 1 cup heavy cream (for frosting)
- 8 ounces semisweet or bittersweet chocolate (for frosting)
- 4 ounces unsweetened chocolate (for frosting)
- 4 cups confectioners sugar
- 2 teaspoons vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with butter and dust with cocoa powder.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together sugar, eggs, egg yolk, buttermilk, melted butter, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture while mixing on low speed. Slowly incorporate the hot brewed coffee until smooth.
- Pour equal amounts of batter into prepared pans and bake for 30–35 minutes. Cool in pans before transferring to wire racks.
- For the filling, whisk together sugar, cornstarch, salt, and water in a saucepan over medium heat until thickened; let cool completely.
- For the frosting, melt semisweet and unsweetened chocolate together; fold whipped cream into cooled chocolate with vanilla extract.
- Assemble by layering cake and pudding filling; frost the entire cake with chocolate frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (114g)
- Calories: 420
- Sugar: 34g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg