Ingredients
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsalted butter, melted and browneda
2 large eggs, at room temperature
1 cup buttermilk
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp pure vanilla extract
1/2 tsp espresso powder
2 cups powdered sugar
1 cup unsalted butter, softened
1 tsp milk or buttermilk
Additional 1 tsp salt for buttercream
Instructions
Preheat oven to 350°F (180°C)
Prepare two 9-inch round cake pans with non-stick spray and line bottoms with parchment
In a bowl, whisk flour, cocoa powder, baking powder, and salt
In a separate bowl, cream browned butter and sugar until light and fluffy
Add eggs one at a time, incorporating vanilla with the last addition
Alternate adding dry ingredients and buttermilk, mixing until just combined
Stir in espresso powder
Divide batter evenly between prepared pans
Let batter rest uncovered at room temperature for 24 hours
Bake for 30-35 minutes or until a toothpick comes out clean
Let cakes cool completely in pans on wire racks
For buttercream: Beat butter until smooth, gradually add powdered sugar, then mix in milk and salt
Frost cooled cake layers as desired
Notes
Batter achieves best texture after 24-hour rest period
Use two 9-inch pans to avoid uneven baking
For paleo version: Substitute 1/2 cup coconut flour for 1/2 cup all-purpose flour
Add 1/2 cup cocoa nibs for crunch
Replace 2 tbsp flour with activated charcoal for visual impact
Folding melted Belgian chocolate into buttercream enhances richness
Wrap unfrosted cake in food-grade paper (not plastic) for up to 5 days storage
Pre-chill frosted cake for outdoor events to prevent melting
- Prep Time: 15
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg