by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20minutes Cook Time:35minutes Total Time:55minutes Calories: 438kcal Servings: 16
– Two 8-inch round baking pans – Parchment Paper – Non-stick cooking spray – Large mixing bowl – Whisk or electric mixer – Measuring cups and spoons – Toothpick or Cake Tester – Cooling Rack – Spatula
– 2 cups granulated sugar – 1 ¾ cup + 2 Tablespoons all-purpose flour – 3/4 cup unsweetened cocoa powder – 1 1/2 teaspoons baking powder – 1 1/2 teaspoons baking soda – 1 teaspoon salt – 2 large eggs – 1 cup buttermilk
– 1/2 cup oil vegetable or canola oil – 2 teaspoons vanilla extract – 1 cup boiling water or hot coffee – Chocolate Frosting: – 1/2 cup melted butter – 2/3 cup unsweetened cocoa powder – 3 cups powdered sugar – 1/3 cup milk – 1 teaspoon vanilla extract
1. Preheat Oven: Heat oven to 350°F. Line two 8-inch round baking pans with parchment paper and lightly spray with non-stick cooking spray. Set aside. 2. Mix Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
3. Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Mix until well combined. 4. Incorporate Liquid: Stir in boiling water or hot coffee. The batter will be thin. Pour it into the prepared pans. 5. Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Prepare Frosting: Combine melted butter and cocoa powder. Add powdered sugar, milk, and vanilla. Mix for several minutes until smooth and fluffy. 7. Assemble Cake: Place one cake layer on a serving tray. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides with the remaining frosting.
8. Serve: Cut and serve.