Family Friday Chocolate Cake

Image of Chocolate Cake

Yes, it is another dessert and this time it’s a perfectly moist chocolate cake. Two layers of it. Oh, and smothered and piped and dressed in clouds of Nutella buttercream frosting. This was the first time I was attempting to make two layers of cake. I found a wonderful recipe on Baked Brees‘ blog. Nervously excited, I sieved and whipped and poured and baked and lo and behold, I had on my hand two perfectly moist layers of chocolate cake in the most tempting hue of chocolate.

Image of Chocolate Cake

Then came the frosting. Whenever I make Chocolate Buttercream frosting, I add Nutella, especially if it is chocolate cake. I’ve always preferred the nutty layer of flavor it gives to what could be an overdose of chocolate.

Image of Nutella Chocolate Frosting

I was done frosting my cake layers and still had half a bowl of frosting left. To prevent myself from licking the bowl clean and then, slumbering in a buttercream stupor, I quickly got out my round pastry tip and iced the cake completely. Well, not completely. Towards the end of my whimsical icing I realized I wouldn’t have enough to finish it. Aah well. Knowing my family, the cake would be sliced and eaten as soon as I put that cake stand on the table.

My nieces, especially the youngest one (a year and a half) enjoyed the cake. As Bree mentions in her recipe, the coffee really uplifts the flavor of the chocolate. I know I’ve found the recipe for chocolate cake for life.

Image of Chocolate Cake

Chocolate Cake (unabridged)


  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cups cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee


  • Combine the buttermilk, oil, eggs and vanilla. A
  • dd the wet ingredients to the dry ingredients.
  • Pour in the hot coffee.
  • Pour the batter into two prepared pans. I used 9-inch pans. Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
  • Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.

Chocolate Buttercream (unabridged)


  • 2 sticks of room temperature butter
  • 2 1/2 cups confectioners sugar
  • 1/2 cup cocoa
  • 1 teaspoon vanilla
  • 2-3 tablespoons heavy cream


  • Cream together the butter and sugar.
  • Gradually add the cocoa powder.
  • Add just enough cream to get the consistency for spreading.
  • Add the vanilla.
  • If you would like to add Nutella to the frosting, do so after creaming butter and sugar and before adding cocoa.
  • I added 4 Tablespoons of Nutella. Feel free to add or lesses according to your taste.

Here is the link to this indulgent recipe on Brees’ Blog.

For more foodography of my cake, head over here.

Have a good food day.

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