The Perfect Chocolate Cake
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 cup of freshly brewed hot coffee (regular or decaf) or hot water
frozen chocolate buttercream
The Perfect Chocolate Cake
direction:
Preheat oven to 350°F (175°C). Spray two 8-by-3-inch round cake pans with nonstick cooking spray.
In a mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, combine buttermilk, oil, eggs, and vanilla.
On low speed, slowly add the wet ingredients to the dry ingredients. Next, add the coffee and stir gently.
Pour the batter into the prepared tin and bake for 30-40 minutes or until a cake tester comes out clean.
Let the cake cool in the pan for 30 minutes, then remove to a cooling rack to cool completely.
Freeze with chocolate buttercream frosting.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour
Kcal: 540 kcal/1 serving | 1 serving: 12 servings