Chocolate Cake
Ingredients
· 1 3/4 cups (210g) all-purpose flour
· 2 cups (400g) granulated sugar
· 3/4 cup (90g) good unsweetened cocoa powder
· 2 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon kosher salt
· cup (240g) buttermilk (room temperature)
· 1/2 cup (112g) vegetable oil
· 2extra-large eggs, at room temperature
· teaspoons McCormick pure vanilla extract
· 1 cup (237g) freshly brewed hot coffee (I use decaf)
Instructions
1. Sift
the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and
mix until combined.
2. In
another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With
the mixer on low speed, slowly adds 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 two 8-inch round prepared
pans and bake for 30 to 40 minutes at 350°F until a cake tester or toothpick
comes out mostly clean (not wet).
4. Cool
in the pans for 30 minutes, then turn them out onto a cooling rack and cool
completely.