It’s time again for the Crazy Cooking Challenge. This month we are looking for the ultimate chocolate cake, and I think I found it!
Tessa from Handle the Heat had a Double Chocolate Cake that sounded soooo delicious to me, and it was totally the BEST, from scratch, chocolate cake I have EVER eaten. This cake is AMAZING! Y’all have to try it!Â
Note: I did change the icing, though. I made my chocolate buttercream instead of the melted semisweet frosting you’ll find at Handle the Heat.
Adapted from Handle the Heat and Ina Garten
There is a print link embedded. Please visit this post to print the recipe.
Ingredients
- 1-3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups Dutch cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream Recipe
Instructions
- Preheat the oven to 350 degrees. Line 2 (9-inch) round cake pans with parchment. Lightly grease the parchment paper and sides of pan with butter or cooking spray.
- 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 a small bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Don't overmix.
- Pour the batter into the prepared pans and bake for 25 minutes or until a cake tester inserted in center comes out clean. Transfer pans from oven to cooling racks.
- After cakes have cooled, carefully turn one layer out onto cake plate.
- Frost top with Chocolate Buttercream.
- Place the second layer on top and spread icing evenly on top and sides of cake.
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons Dutch process cocoa powder
- 1 tablespoon Wilton Meringue Powder
- 1/4 cup strongly brewed coffee, slightly warm
Instructions
- In the bowl of a stand mixer using the paddle attachment, beat butter until smooth.
- Add powdered sugar one cup at a time until combined.
- Add cocoa and Meringue Powder. Mix well.
- With the mixer on low, slowly add coffee until desired icing consistency.
 
 Please visit the other bloggers participating in this challenge! If you are a blogger and would like to participate next month, visit Moms Crazy Cooking for more info.
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