Ingredients: |
Ingredients: For the Cake:
2¼ cups cake flour
2 cups granulated sugar
¾ cup unsweetened imported cocoa, preferably Ghirardelli's
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 cup canola oil
1 cup brewed coffee, cooled
1 cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
Softened butter for greasing pan
For the Chocolate Frosting:
½ cup salted butter, softened
¼ cup unsweetened imported cocoa, preferably Ghirardelli's
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
¼ cup brewed coffee, cooled
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Directions: |
Directions:1). Preheat the oven to 325 degrees. Grease a 9- x 13-inch pan with softened butter. In a medium bowl, sift together the flour, sugar, cocoa, baking soda, salt, baking powder, and cinnamon.
2). In the bowl of an electric mixer, fitted with the paddle attachment, add the flour mixture, oil, coffee and buttermilk and mix at medium speed for 1 minute. Add the eggs one at a time, mixing 1 minute between each addition. Stir in the vanilla and beat 2 additional minutes. The batter will be thin. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool on a wire rack.
3). Meanwhile, for the icing, in the bowl of an electric mixer, fitted with the paddle attachment, on medium-high speed, cream the butter, about 2 minutes. Add the cocoa and blend well. Add the powdered sugar and vanilla and mix to combine. Add the coffee, a little at a time, until the frosting is the right consistency for spreading. Add more coffee, a few drops at a time if the frosting is too thick. Frost the cake when cooled. |
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