2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 unsweetened cocoa (I use Ghiradelli)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 extra large eggs at room temperature
1 cup buttermilk at room temperature
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
3/4 cup hot water
Heat oven to 350º. Line 3 8" cake pans with parchment paper and lightly spray with non-stick baking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Add the eggs, buttermilk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in hot water. Evenly pour into prepared pans.
Bake for 30-35 minutes. Remove pans from oven and cool for 10 minutes. Leaving parchment paper on remove cake layers and place on a wire rack parchment side down to cool completely. Frost with Chocolate Frosting (recipe follows).
about 3 cups
6 oz (1 1/2 sticks) unsalted butter melted
1 cup unsweetened cocoa powder
4 1/2 cups powdered sugar, sifted
1/3 cup + 3 tablespoons of milk
1 1/2 tsp pure vanilla extract
1/4 + 1/8 tsp espresso powder
In a medium bowl stir together the melted butter, cocoa powder and espresso powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add splash of milk if frosting seems too stiff. Stir in vanilla.
Note: You can use a wire whisk or a hand held mixer
Printed from thegalleygourmet.net