Ingredients

The following ingredients have 11 Servings
  • 3 cups granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup buttermilk (at room temperature)
  • 4 large eggs (at room temperature)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 tablespoon espresso powder
  • 1 1/2 cups unsalted butter (at room temperature)
  • 6-7 cups powdered sugar (plus more as needed)
  • 4 ounces cream cheese (softened)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened cocoa
  • 1/4 cup heavy cream
  • 1/2 cup mini chocolate chips (divided, plus more as desired)

Instruction

  • Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. Line with parchment paper and set aside.
  • In a microwave-safe bowl, stir together 1 cup of water and instant espresso powder. Microwave and bring to a boil for 30-40 seconds, while watching closely to make sure it doesn’t overflow. Set aside to cool.
  • In the bowl of a standing mixer, place sugar, flour, cocoa, baking powder, baking soda, and salt on low speed until combined.
  • Next, add buttermilk, eggs, oil, and vanilla extract. Mix together on medium speed until well combined and smooth (about 2-3 minutes). Stir in cooled espresso and mix until combined. Divide batter evenly into the 3 prepared baking pans.
  • Bake for 30 to 35 minutes at 350°F or until a wooden toothpick inserted into the center comes out clean. Allow cakes to cool for about 10-15 minutes, and then turn them out onto wire cooling racks to cool completely.
  • Once the cakes have cooled, frost them and enjoy!