Cake, Chocolate & Coffee

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Coffee enhances the flavor of chocolate. This cake is rich and moist. Complements of the Barefoot Contessa.

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Ingredients

  • 1 3/4 C all purpose flour
  • 2 C sugar
  • 3/4 C good quality cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 C buttermilk (be sure to shake well)
  • 1/2 C vegetable oil
  • 2 lg eggs, room temperature
  • 1 tsp pure vanilla
  • 1 C fresh brewed (strong) coffee

Preparation

Step 1

Preheat oven to 350 degrees. Prepare your pans.

This recipe makes (2) 8" round pans or
(2) 6" round pans and 3 or 4 cupcakes

Sift together flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of a mixer fitted with the paddle attachment.
Mix on low speed to combine.

In a separate bowl, combine buttermilk, oil, eggs and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. When combined, slowly pour in the coffee and mix just until combined, scraping the bottom and sides of the bowl with a spatula.

THE BATTER WILL BE VERY THIN.

Pour batter into prepared pans and bake 35 to 40 minutes, until a tester comes our clean. (Start checking at 30 minutes)

Cool in pans 30 minutes then turn out on a wire rack to cool completely.

Place one layer flat side up to frost the middle, then place the other layer flat side down to frost the top. (flat sides together)

Baking times vary, depending on the size of the pan you're using.

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