Moist chocolate cake with chocolate buttercream

Recipe & Styling Mari Loewen. Photography Ross Cornish.

Ingredients

3 cups all-purpose flour, sifted

3 cups sugar

1 1/2 cups cocoa powder, sifted

1 tablespoon baking soda

1 1/2 teaspoons baking powder

2 teaspoons salt

3 eggs

1 1/2 cups buttermilk

3/4 cup canola oil

1 1/2 teaspoons vanilla

1 tablespoon strong prepared coffee

1 1/2 cups warm water

Chocolate buttercream

1 cup salted butter, room temperature

3/4 cup cocoa, sifted

4 cups icing sugar, sifted

1 1/2 teaspoons vanilla

4 to 5 tablespoons milk

Pinch salt

Preparation

Preheat oven to 350°F. Spray 2 8-inch round cake pans, line with parchment paper and spray again; set aside. 

Place flour, sugar, cocoa, baking soda, baking powder and salt into bowl of electric mixer. Mix to combine. Add remaining ingredients and mix at medium speed for about 3 minutes or until completely incorporated. Divide batter evenly into cake pans. Bake for 30 to 35 minutes or until skewer inserted in centre comes out clean. Remove from oven and cool for 5 minutes; invert cake onto cooling rack and cool completely.

Meanwhile, for buttercream, place butter, icing sugar and cocoa in bowl of electric mixer and mix at medium speed until light and fluffy. Add vanilla and beat until incorporated. Add milk 1 tablespoon at a time and beat until light and fluffy.

To frost, frost each layer and stack on top of each other. Frost again over entire cake.