This easy, moist and rich chocolate flavoured cake is from Barefoot Contessa at Home‘s cookbook.
A friend sent me this recipe to bake up and raved about it. I took it to a BBQ last night and several people mentioned it was the best chocolate cake they had ever had. So let’s thank Ina for another great recipe.
But before sharing the recipe I must put forth my pet peeve….after looking at many a chocolate cake recipe online from Bloggers, etc. I notice many individuals discuss how they have been testing out recipes (their own creations or so they insinuate) and here is their new and wonderful chocolate cake creation they have been working on for several days, weeks, months, etc. LO and BEHOLD it is the same as this one. Occasionally, they might increase the vanilla by 1/2 tsp or cut the sugar by 1/4 cup but why not just say where it originated and it is an amazing, delicious cake and you want to share!
So here is my share…
Make sure all ingredients are at room temperature. Use good quality cocoa powder. The recipe calls for extra large eggs so make sure if you have medium eggs you use an additional egg. I purchase large eggs and used 3 instead of 2 in this cake and it worked beautifully. Any leftover buttermilk can be frozen…either in ice cube trays or freeze in 1/2 cup measures in ziploc bags. Do go to the trouble of sifting the flour, coca, sugar, etc. as instructed. AND don’t cut the sugar or replace the oil with apple sauce or anything else! Last tip – I brewed an extra cup of morning coffee and reheated it for this cake.
Preheat oven to 350F. Grease and parchment line 2 8-inch cake pans.
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs
1 tsp vanilla extract
1 cup freshly brewed hot coffee
Sift the flour, sugar ,cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with the paddle attachment and mix on low speed until combined.
In a medium bowl combine the buttermilk, oil, eggs and vanilla. With the mixer running on low slowly pour in the wet ingredients into the dry. With mixture still on low speed, slowly pour in the coffee, and mix just until combined.
Scrape down the sides and bottom of the bowl. Pour into prepared pans.
Bake for 35-40 minutes, until cake springs bake when touched lightly or a toothpick inserted in centre comes out clean. Cool for about 10 minutes then remove from pan. Left cool and chill before icing with your favourite icing.
1 cup butter, softened
1 cup dark chocolate chips, melted and cooled slightly
3/4 cup cocoa powder, sifted
3-4 cups icing sugar
2-4 tablespoons milk, cream or whipping cream
Cream butter with electric mixer until light and fluffy. Scrape down sides and bottom of bowl.
Add in cocoa powder and icing sugar and mix on low until combined. Add in melted and cooled chocolate. Add in milk a tablespoon at a time until mixture is smooth.
Now beat on medium speed for about 5 minutes until light, fluffy and creamy.
Extra’s can be frozen!