Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, ¾ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, and 1 teaspoon of instant espresso.
- In another bowl, mix 1 cup of heavy cream, ¾ cup of vegetable oil, and 2 large eggs (make sure they are at room temperature). Add 2 teaspoons of vanilla extract and ½ teaspoon of almond extract to the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add in 1 cup of boiling water to the batter, mixing until smooth. The batter will be thin, but that’s perfectly normal!
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat 1 cup of softened butter (3 sticks) until creamy. Gradually add 1 cup of unsweetened cocoa powder and 5 cups of confectioners sugar, mixing until combined. Add ½ cup of milk (more as needed), 2 teaspoons of vanilla extract, ½ teaspoon of instant espresso, and a pinch of kosher salt. Beat until the frosting is smooth and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Decorate as desired!
Notes
- Make sure your ingredients are at room temperature for the best results.
- Don’t skip the boiling water; it helps to bloom the cocoa and enhances the flavor.
- For a richer cake, consider adding chocolate chips to the batter.
- Allow the cake to cool completely before frosting to prevent melting the icing.