Recipe Details
Ingredients
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1 ¾cupsall-purpose flour
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1cupdark cocoa powder (such as Hershey’s® Special Dark)
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2teaspoonsbaking soda
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½teaspoonsalt
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1cupfirmly packed dark brown sugar
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½cupwhite sugar
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½cupunsalted butter, softened
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2largeeggs, at room temperature
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2teaspoonsvanilla extract
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1cupstrong brewed coffee, at room temperature
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1cupbuttermilk, at room temperature
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1cupunsalted butter, softened
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¾cupdark cocoa powder (such as Hershey’s® Special Dark), sifted
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1teaspooninstant espresso powder
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⅛teaspoonsalt
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2teaspoonsvanilla extract
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3cupspowdered sugar, or to taste
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7tablespoonsheavy whipping cream, or as needed
Cooking Directions
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
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Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
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Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
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Mix in vanilla extract.
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Add in 1/3 of the flour mixture, and mix until just combined.
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Add in 1/2 of the coffee and buttermilk, and mix until just combined.
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Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
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Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
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Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
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Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
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Add in powdered sugar 1 cup at a time, mixing well after each addition.
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Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
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Spread frosting over the cooled cake.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe24 | |
Calories286 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 9g |
45% |
Cholesterol 52mg |
17% |
Sodium 190mg |
8% |
Total Carbohydrate 39g |
14% |
Dietary Fiber 2g |
8% |
Total Sugars 29g |
|
Protein 3g |
7% |
Vitamin C 0mg |
0% |
Calcium 38mg |
3% |
Iron 1mg |
8% |
Potassium 153mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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