Ingredients
2 ½ cups all-purpose flour
1 ½ cups caster sugar
¾ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1 cup buttermilk (substitute with 1 cup milk + 1 tablespoon vinegar if unavailable)
½ cup vegetable oil
1 teaspoon vanilla extract
There cups hot water
For buttercream: 2 ½ cups unsalted butter, softened
6 ½ cups caster sugar (graham to 400g powdered sugar as per article)
1 cup milk
7 ½ ounces milk chocolate (use 200g dark chocolate as specified in article)
½ cup cocoa powder
¼ teaspoon salt
Instructions
Preheat oven to 350°F (180°C)
In large bowl, whisk together flour, caster sugar, cocoa powder, and baking powder
In separate container, mix buttermilk until smooth. Add vegetable oil and hot water (cake batter will be slightly thin), then stir in vanilla
Pour batter equally into 3 prepared 8-inch cake tins
Bake 23-25 minutes (adjust for 2 stacked 9-inch pans). Cool completely on wire rack
For buttercream: Beat butter with milk and salt until fluffy, then gradually add powdered sugar. Fold in cocoa powder and melted dark chocolate until silky smooth
Layer cooled cakes with buttercream, piping final exterior as desired. Add decorations before serving
Notes
Never substitute cake flour for all-purpose in this recipe. When adding hot water, batter may seem too wet but it’s crucial for moisture. Store in airtight container for up to 5 days (chill buttercream separate if planning ahead). Frosting firms better in cold environment. Make sure butter is at room temperature (not warm) for optimal buttercream texture
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 470
- Sugar: 28g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg