Chocolate Cake Recipe
- 1½ cup all-purpose flour
- 1½ cups granulated sugar
- ¾ cup Dutch-processed cocoa sifted
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup hot water
- 2 tsp instant coffee
- ¼ cup vegetable oil
- ¾ cup buttermilk room temperature
- 2 large eggs
- 2 tsp vanilla
- Preheat oven to 350F
- Grease three 6-inch cake pans and dust with cocoa powder. Line bottoms with parchment then set aside.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir on low to combine.
- Dissolve the coffee in the hot water then set aside.
- In a medium bowl whisk together the oil, buttermilk, eggs, and vanilla.
- Temper the egg-milk mixture by slowly whisking in the hot coffee (you don't want to cook the eggs!)
- Add the coffee-egg mixture to the dry ingredients and mix on medium for 2-3 mins. The batter will be very thin, that's okay!
- Pour the batter evenly into the prepared pans. (I used a kitchen scale to ensure the batter is evenly distributed.)
- Bake for 25-30 minutes, rotating the pans in oven halfway through. Bake until a cake tester comes out clean.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/new-years-eve-sprinkles-fault-line-cake/
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