Chocolate CakeNot lying about it being the best
It must be the addition of coffee and buttermilk that makes this cake so incredibly moist and delicious. It’s also not overly sweet so I usually go crazy with the toppings/frosting but I always add some fresh fruit or berry coulis/jam in the middle… hmmm yum yum
This is a favourite for birthdays and special occasions and my go to when not doing the red/blue/pink velvet cake/cupcake.
Original Recipe here This website, Sally’s Baking Addiction, will probably have all the recipes you would ever need.
- 1 and 3/4 cups (220g) all-purpose flour
- 1 and 3/4 cup (350g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) freshly brewed strong hot coffee
- Preheat oven to 180° (160° if you have a fan like me) degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9×13 pan option.
- Make the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
- Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
- Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.