| Preparation time | 25 min |
| Cooking Time | 1 h 35 min |
| Ready In | 2 h |
| Level of Difficulty | Moderate |
| Servings | 16 |
Directions
- Preheat oven to 350°. Line three 8” round cake pans with parchment and grease with cooking spray.
- Make the cake: In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt. In another large bowl, whisk together melted butter, eggs, coffee, buttermilk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth.
- Divide batter evenly among the cake pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely on wire racks before removing from pans.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until the consistency is creamy but can hold peaks).
- Frost cake between layers, and then cover the entire cake with frosting.
- OPTIONAL* Using your hands, cover the entire cake with 3 cups chocolate chips, using more if needed.
- OPTIONAL* In the microwave, melt the remaining 1 cup chocolate chips, then drizzle melted chocolate over cake and serve.
I personally do not like the chocolate chips on my cake. This is up to you.
NOTE: German Chocolate Cake frosting aka Pecan Coconut Frosting is AWESOME on this cake!
Ingredients
FOR THE CAKE
4 c. all-purpose flour2 c. granulated sugar1 c. packed brown sugar2 1/4 c. Dutch-processed cocoa powder3 tsp. baking soda3 tsp. baking powderPinch of kosher salt1 1/2 c. melted butter6 large eggs, lightly beaten2 1/2 c. strong black coffee2 1/2 c. buttermilk1 tbsp. pure vanilla extractCooking sprayFOR THE FROSTING
3 c. butter, softened7 1/2 c. powdered sugar2 1/4 c. cocoa powder1 tbsp. pure vanilla extractPinch of kosher salt3/4 c. heavy cream (plus more if necessary)4 c. semisweet chocolate chips, dividedComments
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The ultimate chocolate dessert.
