Classic Chocolate Cake with Homemade Chocolate Buttercream
3/4cupunsweetened cocoa powder,plus additional for pans
1cupbrewed coffee,at room temperature
1cupplain, whole milk yogurt
1 1/2cupsunsalted butter,softened
1cupunsweetened cocoa powder
Preheat oven to 350 degrees. Generously butter two 9-inch round cake pans and dust with cocoa powder.Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and add the eggs, coffee, yogurt, oil, and vanilla. Beat on medium speed for 1 minute - until combined. Divide between prepared cake pans.Bake on the center rack for 30 to 40 minutes, until a toothipick inserted into the center comes out clean. Remove from oven and cool for 10 minutes. Invert pans to release cake and cool completely.
In the bowl of a stand mixer, beat butter on medium speed for 2 minutes, until fluffy. Add powdered sugar, cocoa powder, milk, vanilla, and salt and mix on low until incorporated. Increase to high speed and continue to beat for 1 minute. To assemble cake, spread a layer of buttercream on one cake round. Top with the other round and frost with remaining buttercream.
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