Servings: 8 people
Calories: 350kcal
Cost: $20
Equipment
- Two 8-inch baking pans
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Saucepan
- Offset spatula
Ingredients
- 2 cups Flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1 cup Cocoa powder
- 1 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 cup Buttermilk
- 1 cup Hot coffee
Instructions
- Preheat your oven to 180C (350F) and prepare two 8-inch baking pans with parchment paper.
- In a large mixing bowl, combine flour, granulated sugar, kosher salt, baking powder, and baking soda.
- Sift in the cocoa powder and whisk everything together until well combined.
- Add buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients and mix until almost combined.
- Pour in the hot coffee and mix until the batter is smooth.
- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely in the pans on a wire rack before removing.
- In a saucepan, combine butter, heavy cream, dark chocolate, cocoa powder, powdered sugar, and kosher salt. Heat until smooth.
- Strain the mixture, cool it slightly, cover with plastic wrap, and refrigerate for 1-2 hours.
- Once the cake and frosting are ready, assemble by placing one cake layer on a serving plate and spreading frosting on top, then add the second layer and frost the top and sides.
Notes
Use room temperature ingredients for a smoother batter. Don't skip the coffee; it enhances the chocolate flavor. Store the cake in an airtight container for up to 5 days or freeze for longer storage. Feel free to experiment with flavors by adding spices or nuts.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Calcium: 50mg | Iron: 2mg
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