This cake is the epitome of Southern hospitality. Can’t you just see yourself sitting on your grandma’s front porch enjoying a slice of this cake? A perfect moment!
Ingredients
Cake
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2 cups all-purpose flour
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1⁄2 cup unsweetened cocoa
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1 teaspoon espresso powder
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1 teaspoon baking soda
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1⁄4 teaspoon kosher salt
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3⁄4 cup unsalted butter, room temperature
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1 1⁄2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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1 cup buttermilk, room temperature
Chocolate Buttercream Frosting
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5 cups confectioners’ sugar, sifted
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3⁄4 cup unsweetened cocoa
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1 cup unsalted butter, room temperature
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1⁄2 cup milk, room temperature
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2 teaspoons vanilla extract
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Pinch of kosher salt
Instructions
Preheat oven to 350 degrees F. Line 2 (9-inch) cake pans with parchment paper.
In a medium bowl, whisk flour, cocoa, espresso powder, baking soda, and salt. In the bowl of a stand mixer, cream butter. Add sugar and continue to cream until pale yellow. Add eggs, 1 at a time, beating well after each addition. Add vanilla and combine thoroughly. Reduce speed on mixer and gradually add flour mixture and buttermilk alternately until just combined. Divide batter evenly between cake pans. Bake 25–30 minutes until cake tester comes out clean. Remove from oven and cool on wire racks for 10 minutes. Transfer to racks to cool completely.
In a large bowl, sift confectioners’ sugar and cocoa together. Cream butter until smooth in the bowl of a stand mixer or in a large mixing bowl with a hand mixer. Reduce mixer speed and gradually add in sugar mixture until well incorporated. Add milk, vanilla, and salt and continue beating on low for 1 minute. Increase to medium-high speed and beat 3–4 minutes until frosting is smooth and fluffy. If mixture is too thick for spreading, add additional milk, 1 tablespoon at a time; if too thin, add additional confectioners’ sugar, 2 tablespoons at a time.
If cake layers have domed on top, use a serrated knife to cut off the dome. Using the same knife, cut each layer in half horizontally to create 4 thin layers. Put 1 layer on a foil-covered cake round or cake serving plate. Top with a dollop of icing and gently spread. Repeat with remaining 3 layers. Frost cake sides using the remaining frosting. Cover cake with a cake dome until ready to serve.