Chocolate Cake Recipe{0}
This recipe is for the chocolate cake posted yesterday.
Really Easy, Really Good Chocolate Cake
2 C cake flour (All Purpose flour can be used)
1 C cocoa
2 C granulated sugar
2 tsp. baking soda
½ tsp. salt
2/3 C vegetable oil or melted butter (if using salted butter, omit the salt in the recipe)
1 C buttermilk
2 tsp. vanilla
2 eggs
¾ C hot coffee
- Pre-heat oven to 350 °. Line two – 9” cake pans with parchment paper, grease the sides.
- Sift together all of the dry ingredients into a mixing bowl.
- Whisk together all of the liquid ingredients except the coffee.
- Using the paddle attachment, and the mixer running on low, pour approximately ¾ of the combined liquid ingredients into the dry ingredients. Stop the mixer, scrape well, then mix approximately 15 seconds till smooth.
- With the mixer running on low, pour the remaining combined liquid ingredients into the bowl, mix to combine, then scrape well.
- With the mixer running on low, pour the coffee into the batter. Stop and scrape, mix approximately 30 seconds until the batter is smooth.
- Divide the batter between the two prepared pans.
- Bake @ 350°, approximately 28-32 minutes, until the top is springy, and a toothpick comes out clean. Cool 20 minutes in pans before unmolding.
- Use you favorite frosting or whipped cream to fill and ice the cake.
Chocolate Frosting
8 oz. soft butter
5 oz. unsweetened chocolate, melted and cooled slightly
2 tsp. vanilla
1/2 C milk, tepid
5 C powdered sugar, sifted
- Beat butter 2 minutes to soften and fluff.
- Add half of the powdered sugar, melted chocolate and vanilla. Blend well, medium speed, for 2 minutes. Scrape the sides of the bowl frequently to prevent lumps.
- With the mixer running on low, add half of the milk, blend on medium speed. Scrape well.
- Add the remaining powdered sugar, blend several minutes on medium speed, then blend in enough milk to reach the desired consistency for spreading.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
