I have been watching Chocolat again for the billionth time and I so love that scene in the film when Juliette Binoche offers Johnny Depp “his favorite” chocolate! Remember it?!

That’s what I think about when I eat this cake. Decadently chocolatey and just so magical!!!

Baking is so incredibly therapeutic and with the world feeling so heavy right now..I just needed to get my hands in some flour and sugar. So I am really excited to share this chocolate cake recipe with you!

If you want your chocolate desserts to taste their best, just add just a teaspoon of this ingredient.

It might be surprising to hear, but the secret to chocolatier desserts isn’t more chocolate, it’s another ingredient altogether: instant coffee. You may have heard that coffee can accentuate chocolate flavors before and been wary, but I’m here to tell you that even a dash of this ingredient really does amp up your desserts. Strong hot coffee intensifies the chocolate flavor and creates a silky batter! It just really enhances the chocolate without adding much discernible coffee flavor so if you are not a coffee lover..do not worry. You will not even taste it. I love adding hot coffee to my chocolate icing too!

I love using the DARK ROAST INSTANT COFFEE from Death Wish Coffee. It’s really smooth and has a great flavor. If interested ..please read more about them here.

I know you are eager for the recipe so here you go!

This chocolate cake is super easy to make, but you have to use the ingredients I specify (i.e. don’t use regular cocoa powder instead of dark cocoa powder, etc). To make a true blackout cake, you need that blend of ultra rich cocoa powder and coffee. Omit either of these ingredients, and you’ll be left with a regular chocolate cake!

Real buttermilk is another key ingredient in this cake recipe, as it makes the cake extra moist and adds a subtle tang to the batter. I got this recipe from Teigen with Half Baked Harvest and she truly knows what she is talking about!!! I did however make my own coffee buttercream frosting because it’s just so fantastic!!!!

2 Layered Blackout Chocolate Cake RECIPE

INGREDIENTS

For The Cake:

2 cups granulated sugar
2 cups cups dark cocoa powder
2 cups flour
3 teaspoons baking soda
3 teaspoons baking powder
2 teaspoons salt
1 cup canola oil
4 large eggs at room temperature
1 3/4 cup buttermilk
1/2 cup strong instant coffee
1 tablespoon pure vanilla extract

For The Chocolate Coffee Buttercream Frosting

INGREDIENTS

1 cup (2 sticks or 226g) unsalted butter, room temperature
8 ounces cream cheese, room temperature
6 cups (750g) confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee, or more to taste
Pinch salt

Instructions

1. Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In a large mixing bowl, beat together the eggs, buttermilk, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin.
3. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting.

Chocolate Coffee Buttercream Frosting

Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier. (yes to more coffee)
Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.