Ingredients
The following ingredients have 1 Servings
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks (1 cup) butter
- 1/2 cup brewed coffee
- 1/3 cup unsweetened natural cocoa powder
- 3 extra large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- Frosting of your choice
Instruction
- Preheat the oven to 350°F and grease and flour two 9-inch round cake pans
- In a big bowl, mix the flour, sugar, baking soda and salt
- In a medium saucepan over medium heat, melt the butter
- Whisk in the coffee, cocoa powder and 1/2 cup water and heat it for a minute, stirring constantly
- Pour the melted butter mixture into the flour mixture and whisk until well-combined
- In a medium bowl, whisk the eggs, buttermilk and vanilla
- Add it to the batter and mix until smooth
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula
- Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean
- Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely
- Frost with the frosting of your choice
- Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef: Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty
- The liquid you use can be all water or it can be a full cup of coffee for more of a mocha-flavored cake
- And if you’re feeling really bold, go ahead and use a cup of a dark stout beer instead
- Top it with an Irish cream buttercream
- Get creative and experiment a little – after all, it is a science project! MORE: Buddy Valastro’s Strawberry Toaster Pastry Grant’s Brooklyn Black Out Cake Jocelyn Delk Adams’ Blood-Orange Mimosa Cake
