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Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs
- 3 cups self-rising flour
- 3 ⁄4 cup natural unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 2 teaspoons baking soda
- 1 1⁄4 cups whole milk
- 1 ⁄4 cup canola oil
- 1 teaspoon vanilla extract
- Coffee Filling-in Cakes
- Rum Ganache-in Cakes
- Garnish: caramel shards (see note)
Preparation
Step 1
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment rounds, and spray again. Set aside.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, sift together flour, cocoa, coffee granules, and baking soda. In another bowl, combine milk, oil, and vanilla. Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Divide batter evenly between prepared pans.
Bake until a wooden pick inserted in the centers comes out clean, approximately 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack, about 1 hour.
Spread Coffee Filling between layers, spreading to the edges of cake. Spread warm Rum Ganache on top of cake. Garnish with caramel shards, if desired.