Chocolate Butter Cake

By efriend

This chocolate butter cake has a wonderfully rich buttery chocolate flavor. It has a tighter crumb, but remains moist. Pair it with chocolate buttercream or ganache for a super chocolaty treat everyone will love.

Ingredients

• 2 cups all purpose flour
• 3/4 cup cocoa (I used Hershey's cocoa)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup brown sugar (packed)
• 1 cup granulated sugar
• 1/2 cup butter (1 stick)
• 1/4 cup oil
• 2 tsp vanilla bean paste (or vanilla extract)
• 1 cup whole milk
• 3 large eggs
• 1 cup hot coffee

Details

Adapted from iscreamforbuttercream.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees. Grease and flour two 8 inch round pans or three 6 inch round pans.

In a mixing bowl, add the butter and the brown and granulated sugar. Beat on medium for about two minutes.

In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.

In a separate bowl, mix together the oil, vanilla, milk and eggs. (You'll add the coffee later.) Set aside.

Take a third of the flour mixture and add into the butter and sugar mixture. Beat just until combined.

Add in half the liquid ingredients (not the coffee yet) and beat just until combined.

Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.

Add in the hot coffee and mix until well combined. Don't over mix. Once it's combined, stop mixing.

Pour into prepared pans and bake at 350 degrees for approximately 35 to 40 minutes.

Set on wire racks to cool for about ten minutes, then turn out the cake layers onto the racks and remove the pans to cool completely.