Thursday, March 3, 2011

Rich and Dark Chocolate Cake ~ by Molly

My goals in life are as follows:
1. Travel the world
2. Become a CPA
3. Learn to make perfect butter cream ruffles like the ones the woman made on the website where I got this recipe.

The point of this post isn't the frosting-- although next time I'm making a cake, it will be! This made up the chocolate layer of Grace's birthday cake. It came from the same website as the vanilla layer (see previous post).

Rich & Dark Chocolate Cake 
1 3/4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash guard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to over bake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

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