Ingredients
Directions
Preheat oven to 350* F
two 8" greased, lined (with wax or parchment paper), and floured round pans
In a mixing bowl, cream butter until lemon colored. Add sugar 1/2 cup at a time until well blended. Add two eggs and vanilla extract. Mix until fully incorporated.
Pour into prepared pans and bake for 35 to 40 minutes (do not over bake or cake will be crusty).
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Photography by Samantha Kho
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1/2 cup butter, room temperature
2 cups sugar (Baker's)
2 eggs
1 tablespoon vanilla extract
3/4 cup cocoa
1 3/4 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking powder
2 cups sugar (Baker's)
2 eggs
1 tablespoon vanilla extract
3/4 cup cocoa
1 3/4 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 cup buttermilk
1 cup hot coffee, or 2 teaspoons instant coffee in a cup of boiling water,
Directions
Preheat oven to 350* F
two 8" greased, lined (with wax or parchment paper), and floured round pans
Mix cocoa, all-purpose flour, salt, baking powder, baking soda in another bowl. Pour alternately with buttermilk.
Add the hot coffee slowly, a little at a time.
Add the hot coffee slowly, a little at a time.
Pour into prepared pans and bake for 35 to 40 minutes (do not over bake or cake will be crusty).
Cool the cakes and frost with chocolate ganache and truffles (please see recipes on my other posts).
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