A delightful chocolate cake recipe that combines rich flavors with a moist texture, perfect for any occasion.
Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the granulated sugar, all-purpose flour, and unsweetened cocoa powder.
Sifting the dry ingredients can help avoid lumps in the batter.
In a medium saucepan, heat the brewed coffee and unsalted butter until the butter melts.
Using coffee enhances the chocolate flavor of the cake.
Pour the hot coffee mixture over the dry ingredients and mix until smooth.
Mixing while the coffee is hot helps dissolve the sugar completely.
Add the buttermilk, eggs, baking soda, and vanilla extract to the batter and mix well.
Ensure the eggs are at room temperature for better incorporation.
Pour the batter into the prepared pan and bake for 20 minutes.
Check the cake's doneness by inserting a toothpick; it should come out clean.
While the cake is baking, prepare the frosting by heating the cocoa powder, butter, and milk in the saucepan until smooth.
Stir constantly to prevent the mixture from burning.
Remove from heat and whisk in the confectioners' sugar until the frosting is smooth.
Sift the confectioners' sugar to avoid lumps in the frosting.
Pour the frosting over the hot cake and spread evenly.
Frosting the cake while it's hot allows it to seep into the cake slightly, enhancing moisture.
Let the cake cool for at least an hour before serving.
Cooling the cake allows the frosting to set properly, making it easier to slice.
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