Double Chocolate Cake
*originally posted 2/6/2012
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
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 over mix. 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.