Yield: 2 8″ cakes
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup (60 g/2 oz) dark cocoa powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2.5 liquid oz (75mL)vegetable oil
5 liquid oz (140mL)buttermilk
4.5 liquid oz (130 mL) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon (15 mL) vanilla
1. Preheat oven to 350° F (180°C. Prepare 2 8-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess.
2. 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. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.
3. Bake for 15 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 25-30 minutes. Try not to over bake.
4. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
Whipped Vanilla Frosting
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3.5 cups confectioners’ sugar, sifted
3 tablespoons milk
1 tablespoon pure vanilla extract
a pinch of salt
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3. Best used right away (for ideal spreading consistency).
Cake Source: Sweetapolita
Frosting source: Sweetapolita
I put mini chocolate chips on the side of the cake but you can add anything or decorate any way you want. Here is one way I want to make it in the near future.