1. Prepare the pans
Preheat your oven to 350°F (175°C). Line two loaf pans with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Combine the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the wet ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until everything is just combined.
4. Add the hot liquid
Slowly pour in the hot coffee or hot water, mixing gently. The batter will be fairly thin—this is what helps create a wonderfully moist chocolate cake.
Fold in the chocolate chips if using.
5. Fill the pans
Divide the batter evenly between the prepared loaf pans.
6. Bake
Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Don’t overbake—the cake should remain soft and moist.
7. Cool completely
Let the cakes cool in their pans for about 10–15 minutes, then lift them out using the parchment paper and transfer them to a wire rack.
Allow them to cool completely before frosting.
🍫 Make the Frosting
8. Beat the butter
Using a hand mixer or stand mixer, beat the softened butter for 2–3 minutes until smooth and creamy.
9. Add the cocoa and sugar
Gradually add the powdered sugar and cocoa powder. Mix on low speed until combined.
10. Make it creamy
Add the vanilla, salt, and 2 tablespoons of cream or milk. Beat on medium-high speed for another 2–3 minutes until fluffy and smooth.
Add another tablespoon of cream if needed to reach your desired consistency.
11. Frost the cakes
Spread the chocolate frosting generously over the completely cooled loaf cakes.
For an extra chocolatey finish, sprinkle with chocolate shavings or mini chocolate chips.
12. Slice and enjoy! 🍫
Let the frosting set for a few minutes, then slice and serve.
Storage: Keep covered at room temperature for up to 2 days, or refrigerate for longer storage. Let refrigerated cake sit at room temperature before serving for the softest texture.
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