Deep 'n Delicious Chocolate Cake
Named for the beloved frozen grocery-store chocolate cake many Canadians grew up with, this homemade version delivers the same tall, ultra-moist chocolate layers and thick chocolate frosting, made from scratch. Hot coffee in the batter deepens the chocolate flavor without adding any coffee taste of its own.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) sugar
- 3/4 cup (75g) cocoa powder
- 1 3/4 teaspoons baking soda
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) hot brewed coffee
- For the frosting: 1 cup butter, 1 cup cocoa powder, 4 cups powdered sugar, 1/3 cup milk
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round pans.
- Whisk the flour, sugar, cocoa powder, and baking soda together.
- Whisk in the eggs, buttermilk, and oil until combined, then whisk in the hot coffee (the batter will be thin — that's expected).
- Divide between the pans and bake for 28-30 minutes, until a toothpick comes out clean. Cool completely.
- Beat the butter until fluffy, then beat in the cocoa powder, powdered sugar, and milk until smooth and spreadable.
- Frost between the layers, on top, and around the sides.
Tips
- The thin batter is normal for this style of cake and is what keeps the finished layers so moist.
- Cool the layers completely before frosting, or the frosting will melt and slide.
- For extra-tall layers like the original inspiration, this recipe also works well split into three thinner pans.
Frequently Asked Questions
Will the cake taste like coffee?
No — the coffee intensifies the chocolate flavor without leaving a noticeable coffee taste.
Can I make this ahead?
Yes, the unfrosted layers freeze well wrapped tightly for up to 2 months.
