Sometimes all you crave is a moist piece of chocolate cake. My grandma makes the best chocolate cake, and I can never completely recreate it. After many tries, I think I finally have it. This chocolate coffee cake is so sweet and moist with the perfect balance of Bailey’s buttercream frosting is perfect with a big cup of coffee, for dessert or even for breakfast!
Chocolate Coffee Cake:
2 cups of Sugar
2 cups of Flour
½ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
Pinch of salt
½ cup of butter
1 cup buttermilk
1 cup hot coffee
Heat the oven to 350 and grease and flour 3 6inch pans. In a large bowl, whisk together all the dry ingredients. In a spate bowl, mix all the wet ingredients. Combine the wet ingredients into the dry and mix until well combined. Divide the batter between the pans and place in the oven. Bake for 20-30 minutes or until a toothpick comes out clean. Cool on cooling racks before frosting and decorating.
Bailey’s Buttercream Frosting:
1 cup of butter (room temp)
3 cups of icing sugar
1/3 cup of Bailey’s
1 tsp vanilla extract
Cream the butter with a mixer and slowly add the icing sugar one cup and a time. Once the mixture starts to combine and be smooth add the Bailey’s and vanilla. Continue to whip on medium speed until the frosting is light and fluffy with stiff peaks. You can use a piping bag or use a spatula to frost the cake.
Decorate the cake however you like. Serve with a nice hot cup of coffee or a big glass of milk.
Enjoy!
