Ingredients: |
Ingredients: 1¾ cups all purpose flour 1¾ cups granulated sugar ¾ cup unsweetened natural cocoa powder (not dutch processed) 1 tsp. baking powder 2 tsps. baking soda 1 tsp. salt 1 cup buttermilk, room temperature ½ cup vegetable oil (or melted coconut oil) 2 large eggs, room temperature 2 tsps. pure vanilla extract 1 cup freshly brewed strong hot coffee 2 tsps. espresso powder (optional)
1¼ cups unsalted butter, room temperature 3 -3 cups confectioner's sugar ¾ cup unsweetened cocoa 3-5 tbsps. heavy cream (or half and half or milk) 1 tsp. pure vanilla extract ¼ tsp. salt
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Directions: |
Directions:Preheat oven to 350ºF. Butter and flour two 9" round cake pans. Sift together flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium sized bowl and 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. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.
Frosting: Beat the butter on high speed for 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3½ cups confectioner's sugar and cocoa powder. Beat until sugar and cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add vanilla and cream. Once added, turn the mixer to high speed and beat for another minute. Add up to ½ cup of confectioner's sugar if you want to increase the frosting's thickness. Add salt to taste. |