The richest, chocolatiest, moistest, most irresistible chocolate cake ever! The recipe below is for the cake. You can use our own personal recipes for Chocolate Buttercream Frosting, or Chocolate Fudge, to fill and frost the cake, then add berries, jams, any any other fillings and toppings you wish to add your own personal touch to the cake.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups white sugar (brown sugar is okay too)
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 medium or large eggs
- 1 cup brewed black coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil or canola oil
- 1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350 degrees F, 175 degrees C (if you’re using dark non-stick pans, preheat oven to 325 degrees F).
- Grease and flour one 9×13 inch pan or a bunt cake pan if you have one.
- In large mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix well.
- Add in the eggs, coffee, buttermilk, oil and vanilla all together, then beat for 2 minutes with a mixer on medium speed.
- Pour into your pre-greased baking pans.
- Bake for 30 to 40 minutes. After 3o minutes, check with toothpick inserted into center of the cake to see if it comes out clean.
- Cool the cake for 10 minutes before removing from the pan.
- Finish cooling on a wire rack. When completely cooled, fill and frost as desired.
[ad#Google Adsense-2]