I do not like chocolate and I do not like coffee. This cake has both and I love it. It’s the most requested cake around here and I love it when someone requests it because if I just make it out of the clear blue, then I’ll have to listen to Vince say “You always say you don’t like chocolate and you’re always eating chocolate!”
Last week, I was in the middle of canning and it was getting late on Saturday and Vince asked for a chocolate cake. Great! I have an excuse to stop everything and make a cake. Since tomorrow is our anniversary, don’t you think a chocolate cake would be in order? Yep, that’s what I think too.
When I made it last week and shared a picture on Facebook, I was complaining that the icing is the same color as my countertop so the cake hardly shows up.
This cake batter seems a little runny when you pour it in the pans and it always makes me wonder if I left something out but then I remember that last time I made it, it seemed a little runny too and it always works. And, it’s always good and it never lasts more than a few days around here.
I’ve never had this cake turn out less than perfect and anyone who has tasted it loves it.
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1-1/2 teaspoon pure vanilla extract
1 cup hot or warm coffee
Preheat the oven to 350°. Line two round cake pans with waxed or parchment paper. Line with parchment paper. Grease and flour the sides of the pan. Sometimes I do, sometimes I don’t.
Mix together the flour, sugar, cocoa, baking soda, baking powder, and salt on low speed until combined. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Slowly add this mixture to the dry ingredients in the mixing bowl, continuing to mix just til everything is blended well. Add the coffee and stir just to combine. Pour the batter into the pans and bake for 35 to 40 minutes. Cool in the pans for 15 – 20 minutes, then remove from pans and cool completely before icing.
6 ounces semisweet chocolate
2 sticks butter, at room temp
1 teaspoon vanilla extract
2-1/2 cups sifted powdered sugar
Melt the chocolate in double boiler. Allow to cool slightly.
Beat the butter on medium-high speed until light and fluffy. Add vanilla and continue beating for a couple of minutes. Gradually add the powdered sugar, then beat at medium speed, until smooth and any lumps are gone. Add the melted chocolate and mix well. If the icing is too thick, add a little cream or milk. If it isn’t thick enough, add a bit more powdered sugar.
Add icing to the cooled cake.