Description
A delightful dessert that combines rich chocolate flavor with creamy vanilla, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup strong brewed coffee, hot
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional)
- Chocolate shavings or grated chocolate for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until well combined.
- Gradually pour in the hot coffee and mix until the batter is smooth.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the vanilla cream filling, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until combined.
- Beat in the vanilla extract and add milk or heavy cream one tablespoon at a time until the desired consistency is reached.
- Assemble the cake by placing one cake layer on a serving plate and spreading half of the vanilla cream filling over it. Place the second layer on top and add the remaining filling.
- For the chocolate topping, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. If needed, thin with vegetable oil.
- Drizzle the melted chocolate over the top of the cake and garnish with chocolate shavings or grated chocolate.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days, or freeze individual slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, vanilla cake, dessert, layer cake, special occasions