Cake of the Week
Chocolate Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon mayonnaise
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center.
- Add eggs, coffee, buttermilk, oil, mayonnaise, and vanilla.
Beat for 2 minutes on medium speed. Batter will be thin.
Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes,
or until toothpick inserted into center of cake comes out clean.
Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Chocolate Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened (but not melted)
- 2 1/2 cups confectioners (powdered) sugar, sifted
- 1/2 cup cocoa powder
- Dash of table salt
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon coffee
Directions
- Beat butter for a few minutes with a mixer with
the paddle attachment on medium speed.
- Add powdered sugar and cocoa powder and turn your mixer on the lowest speed
until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract,
salt, milk, and coffee and beat for 3 minutes.
- If the frosting needs to be stiffer, add more sugar.
If the frosting needs to be thinner, add more milk or coffee a little at a time.
