Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons instant espresso powder
  • 2/3 cup buttermilk
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup warm water
  • 1 cup butter
  • 3 cups confectioners' sugar
  • 3 to 5 tablespoons heavy cream
  • as needed
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • Sprinkles
  • for topping

Instruction

  • Prepare the cake: Preheat oven to 350˚F
  • In a large mixing bowl, sift together flour, cocoa powder, baking soda and baking powder
  • Whisk in sugar, salt and espresso powder
  • Make a well in the dry ingredients and add the buttermilk, egg and canola oil
  • Using a hand mixer, beat the wet and dry ingredients together until smooth
  • Beat in the warm water until incorporated
  • Using a rubber spatula, scrape down the sides of the bowl and beat once more
  • Pour batter into a 10-inch springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes
  • Let cool before frosting
  • Prepare the frosting: Place the butter and half of the confectioners’ sugar in a bowl and beat until incorporated
  • Add the remaining confectioners’ sugar along with the heavy cream
  • Once mixed thoroughly, add in the cocoa powder and beat until fluffy and smooth
  • If the frosting looks a little dry, add a few splashes of heavy cream and mix for the desired consistency
  • Mix in the salt
  • Release the cake from the springform pan
  • Transfer to a cake plate and spread the frosting on top, leaving the sides bare, then top with the sprinkles