Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:* 2 cups sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder like Hershey’s
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 2 eggs
* 1 cup buttermilk
* 1 cup strong black coffee (I like Seattle’s Best dark roast-make ahead so it’s room temp)
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Stir or wisk until dry ingredients are thoroughly combined.
2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; don’t get nervous as the batter will be thin.
3. Pour batter evenly into greased and floured pans.
4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until a toothpick comes out clean. Be careful not to make large holes when testing or your cake may collapse.
5. Cool 10 minutes; remove from pan and move to wire racks if you have them. Cool completely.
6. Frost as desired. I use a variation of my Mom’s aka Mary B’s awesome Chocolate Buttercream Frosting. Sometimes I double the recipe, use half of the 2nd batch and save the remaining for waffle cupcakes – don’t judge me :)
Prep time: 2 minsIngredients
· 1 ½ sticks unsalted butter – softened at room temp
· 3 cups confectioners (powdered) sugar
· ½ cup cocoa powder
· ½ teaspoon table salt
· 1 tsp vanilla extract and 1 tsp almond extract – this is going to give your frosting life!
· 3- 4 tbsp milk or heavy cream (I use evaporated milk – I just like the lift it gives)
1. Cream butter on medium speed. Sift (important for a smooth frosting) 3 cups powdered sugar and cocoa into the mixing bowl. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Move mixer speed to medium and add vanilla extract, salt, and milk/cream and beat until smooth. Most important, taste it! If it’s too thick add a drop of milk at a time until it’s the right consistently. If it’s too thin add more sugar 2 tbsp at a time.Courtesy of Coriya Burns-Falker | Get More Recipes Here!