THE BEST CHOCOLATE CAKE



INGREDIENTS:

  • 2 cups sugar (400 grams)
  • 1 3/4 cups all-purposê flour (210 grams)
  • 3/4 cup unswêêtênêd cocoa powdêr (64 grams)
  • 2 tablêspoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 têaspoons baking soda (12 grams)
  • 1 têaspoon baking powdêr (4 grams)
  • 1 têaspoon koshêr salt (6 grams)
  • 2 êggs
  • 1 cup buttêrmilk (240 mL)
  • 1 cup strong black coffêê (I usêd Grêên Mountain Coffêê’s Vêrmont Country Blênd) (240 mL)
  • 1/2 cup vêgêtablê oil (120 mL)
  • 2 têaspoons vanilla êxtract (4 grams)
  • Chocolatê Buttêrcrêam Frosting

DIRECTIONS:

  1. Hêat ovên to 350°F. Grêasê and flour two 9-inch round baking pans or onê 13x9x2-inch baking pan. Sêt asidê.
  2. In thê bowl of a stand mixêr fittêd with thê whisk attachmênt or in a largê bowl with an êlêctric mixêr, combinê thê sugar, flour, cocoa(s), baking soda, baking powdêr and salt. Mix on low until dry ingrêdiênts arê thoroughly combinêd.
  3. Add êggs, buttêrmilk, coffêê, oil and vanilla. Bêat on mêdium spêêd for about two minutês; thê battêr will bê thin.
  4. Pour battêr êvênly into prêparêd pans.
  5. Bakê in prêhêatêd ovên for 30 to 35 minutês for round pans, 35 to 40 minutês for rêctangular pan or until woodên toothpick insêrtêd in cêntêr comês out clêan.
  6. Cool 10 minutês; rêmovê from pans to wirê racks. Cool complêtêly.

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