CHOCOLATE CAKE

I’ve made this chocolate cake for years. Josie asks for this every time her birthday comes around. She never seems to get tired of it. It is very moist, so it’s very important to line the cake pan with parchment paper. Sometimes I add fresh fruit on top for a colorful garnish, along with chocolate curls.

Print Recipe

Course Dessert

Servings 1 Cake

Ingredients

Cake Ingredients:

2 cups unbleached white flour
2 cups sugar
½ cup cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
¾ cup hot espresso or strong coffee

Instructions

Cake Instructions:

Using a stand mixer fitted with the wire whip, mix together ingredients in the order listed. (I usually have the mixer on low the whole time I mix up this cake.)
Line two (9-inch round) cake pans with parchment paper and spray with baking spray (or use grease and flour).
Pour batter equally between the two pans.
Bake at 350°F for 30–35 minutes. Do not open the oven door before 30 minutes or the cake may fall. The cake is done when little cracks start appearing on the surface.
Cool 10 minutes, flip onto parchment paper, and lay on a cooling rack.

Notes

TIP: I usually make this cake ahead of time and freeze it; I wait to frost the cake until after it partially thaws. If you prefer a white icing, use a cream cheese filling. If I use that for frosting, I add sliced fresh fruit between layers and garnish the top.

Keyword cake, dessert, frosting