This cake was made for my friend Sean’s birthday. Normally my go to chocolate cake recipe is the one I find on the back of the Hersey’s unsweetened cocoa powder box but I decided to give this recipe a try after seeing it on my new favorite blog: Baked Bree. This is originally an Ina Garden recipe and her recipes always turn out delicious. The cup of coffee adds an extra kick and living on campus I love how I can go to the dining halls and grab a cup since no one at my home drinks coffee. For the frosting I cheated and used a box mix from Trader Joe’s-hey I’m a poor college student!
Construction of the bake:
Recipe from Ina Garden at Food Network.
For the cake:
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee
1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
This cake is so DELICIOUS. I almost ate it for breakfast except one of my apartment mates was doing dishes and would have thought I was crazy. This is my new go to recipe.