1 3/4 cup all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup freshly brewed coffee
Preheat oven to 350* F. Butter two 8 inch x 2 inch round cake pans, line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl of an electric mixer with the paddle attachment and mix at low speed until combined.
- In another bowl, combine the buttermilk, oil or melted butter, eggs, and vanilla. Slowly mix the wet ingredients to the dry ingredients.
- Add the coffee and stir just to combine.
- Pour the batter into the baking pans and bake in the preheated oven for 35 to 40 minutes. Test for doneness by inserting a toothpick in the center of the pans. Toothpick should come out clean. Cool for 30 minutes.
- Place one layer flat side up on a flat plate or cake pedestal for frosting. With a knife or offset spatula, spread top with frosting. Place the second layer on top, rounded side up (trim with a knife to make even if necessary), and spread the frosting evenly on top first and then on the sides of the cake.
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