Ingredients
1.5 cups all-purpose flour
1.75 cups granulated sugar
0.75 cup unsweetened dark cocoa powder
1.5 teaspoons baking soda
0.75 teaspoon baking powder
0.75 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
0.5 cup melted butter
0.5 cup hot water (or coffee for extra chocolate flavor)
2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs one at a time, beating well after each addition.
Pour in buttermilk and melted butter, mixing until smooth.
Stir in hot water (or coffee) and vanilla extract—batter will be thin.
Divide the batter evenly between prepared pans and bake 35 minutes or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Frost with desired Halloween-themed toppings when serving.
Notes
Use room temperature eggs and buttermilk for optimal mixing.
Dutch-processed cocoa is essential for the deep black color and intense flavor.
Let cakes cool completely before frosting to prevent melting.
For a vegan option, substitute buttermilk with a mix of 1 cup non-dairy milk and 1 tbsp apple cider vinegar.
- Prep Time: 25
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16th of the cake)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg