Go Back
Chocolate Grooms Cake

Chocolate Groom's Cake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 545
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot strong coffee or boiling water
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 oz dark chocolate (60-70%), melted and cooled slightly
  • ½ cup heavy cream, plus more as needed
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment. Whisk flour, sugar, ¾ cup cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, oil, and 2 tsp vanilla. Beat on medium 2 minutes. Slowly mix in hot coffee; batter will be thin.
  2. Divide batter between pans. Bake 30-35 minutes until a toothpick has moist crumbs. Cool in pans 10 minutes, then turn onto a rack and cool completely.
  3. Beat butter until fluffy, about 3 minutes. Sift in ½ cup cocoa and powdered sugar, alternating with heavy cream, mixing on low. Whip on medium 2 minutes. Beat in melted chocolate, 1 tsp vanilla, and salt. Adjust consistency with extra cream.
  4. Place one layer on a plate, spread with a cup of frosting, top with second layer. Apply a thin crumb coat, chill 15 minutes, then frost the whole cake evenly.
  5. Slice with a serrated knife, wiping between cuts, and serve at room temperature.

Notes

Let the layers cool fully before frosting, or the buttercream will slide. The crumb coat is optional but makes a smooth final finish much easier. Store covered at room temperature overnight or refrigerate; bring to room temperature for the best texture.