Wegmans Ultimate Chocolate Cake
This rich and moist chocolate cake is the ultimate indulgence. Paired with a decadent cocoa buttercream, it's perfect for celebrations or just because.
Equipment
- 2 9-inch round cake pans
- Mixing Bowls
- Hand or stand mixer
Ingredients
Cake Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
Frosting
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- salt pinch
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Add wet ingredients to dry, then stir in hot coffee. Batter will be thin.
- Divide between pans and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter until fluffy. Add cocoa powder.
- Slowly add powdered sugar, alternating with heavy cream. Add vanilla and salt.
- Frost between layers and over the top and sides. Serve and enjoy!
Notes
For even layers, weigh your batter before pouring into pans.
Store at room temp up to 2 days, or refrigerate for 5.
You can freeze unfrosted cake layers for up to 3 months.
Store at room temp up to 2 days, or refrigerate for 5.
You can freeze unfrosted cake layers for up to 3 months.