It seems I’ve been on a chocolate trend lately, but how can you go wrong with chocolate! Another request for a Lt. Commander at work who never eats sweets! His request was chocolate cake with chocolate icing. This is a dark cake using dark cocoa and coffee. The icing is my go to Chocolate Fudge Icing.
1 and 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract (real, not artificial)
1. Heat oven to 350 F. Grease and flour two 9-inch round baking pan or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda and baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in a preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I use my go to Chocolate Fudge Icing. One batch is good for a basic cover, it you want to decorate the cake with chocolate trim, you may want to double icing recipe.
Cake was enjoyed by all!!