Ingredients: |
Ingredients: Butter, for greasing the pans
1¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature (preferably Conor's free range)
1 teaspoon vanilla
1 cup freshly brewed hot coffee
Creamy Chocolate Frosting:
1 cup unsalted butter (softened)
⅓ cup whipping cream
2 teaspoons vanilla
2½ cups icing sugar
Pinch salt
Unsweetened chocolate (4 ounces), melted and cooled
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Directions: |
Directions:Preheat the oven to 350°. Butter and flour two 8-inch x 2-inch round cake pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Frosting:
In a large bowl, beat butter until light and fluffy. Beat in cream and vanilla. Beat in icing sugar and salt until smooth. Beat in chocolate until fluffy and well combined, about 2 minutes.
Place 1 layer, flat side up, on a flat plate or cake pedestal. Spread with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
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This recipe for Grammy's Chocolate Cake is from