Ingredients: |
Ingredients: 1 and 3/4 cup all purpose flour, plus extra for the pans
2 cups sugar
3/4 cup of good quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil (grape seed or mild flavoured oil
2 extra-large eggs at room temp.
2 teaspoons vanilla extract
1 cup of strong brewed coffee
Frosting
3/4 cup sugar
1/3 cup chocolate syrup ( I use hersheys in the can)
4 oz softened cream cheese. (not low fat or the one for spreading- the regular one in the brick- I use Philli) Make sure it is at room temperature.
2 cups whipping cream (must be whipping cream)
2 teaspoons vanilla
1 cup strong brewed coffee, cooled
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Directions: |
Directions:For Cake:
Grease and flour the pans- One oblong cake pan or two rounds.
Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry with the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for about 30 to 40 minutes. Test after 25 minutes cause you don't want to over bake the cake.
Frosting:
Cream the sugar, chocolate syrup and cream cheese until smooth. Add the whipping cream and vanilla. Beat until light and fluffy. Keep in fridge until you are ready to use it. |
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