Ingredients
Scale
- 2 cups Gluten Free 1:1 flour or all-purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 5 oz unsweetened Greek yogurt
- 1 tsp kosher salt
- ½ cup vegetable oil
- 1 tsp espresso powder
- 1 cup fresh brewed coffee
- 2 eggs
- 1 tsp vanilla extract
Chocolate Buttercream:
- 1 ½ cups butter, room temperature
- 5 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa
Instructions
- Preheat oven to 350°F. Spray two 8″ round cake pans with nonstick spray.
- Beat eggs and sugar for 3 minutes until frothy. Add Greek yogurt, vanilla, oil, and espresso powder; mix until combined.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet mixture; mix until just combined.
- Stir in coffee until incorporated. Divide batter between pans and bake 35-45 minutes, until toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat butter, powdered sugar, cocoa, espresso, milk, and vanilla until smooth and creamy.
- Frost one cake layer, place second on top, and frost entire cake. Optional: slice cake into four layers before frosting for a layered presentation.
Notes
- Ensure cakes are completely cooled before frosting to avoid melting the buttercream.
- Espresso powder enhances chocolate flavor but can be omitted for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American