As I’ve said before, I’m much more a cook than a baker. Along those lines, I am much more a savory than sweet tooth. However, when I first tasted this amazing chocolate cake, I knew I was going to have to ask for the recipe. And, when I saw my fussiest eater on the planet seven year old son wolf down a second piece, I knew I’d better make sure I got it.
I love that this cake has few ingredients, is quick and easy to pull together and not overly sweet. It really comes together in a flash and will make you wonder why you ever used a boxed cake mix. I am so very grateful to my friend Cheryl Carbeau for sharing this wonderful family recipe – a perfectly sweet ending to your next dinner party of family gathering.
What you need: measuring spoons/cups, large mixing bowl, fine mesh sieve, whisk, large Pyrex measuring jug, (2) 8” round cake tins, non-stick cooking spray, stand-alone mixer with paddle attachment, off-set spatula
Serves: 6 – 8
- 3 cups flour
- 2 cups sugar
- 1/2 cup good quality unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups hot water
- 3/4 cup vegetable oil
- 2 tbs white vinegar
- 1 tbs instant coffee
- 1 tbs vanilla
- 2 sticks unsalted butter (softened)
- 3 – 4 cups confectioners’ sugar
- 1 tsp vanilla
- 2 – 3 tbs whole milk
For Cake: Preheat oven to 350 °F. Sieve all dry ingredients (except instant coffee into a large mixing bowl). Use a whisk to combine. Dissolve the instant coffee into the hot water and combine with the other wet ingredients. Add to dry ingredients and whisk by hand until smooth. Coat the cake pans with non-stick cooking spray. Divide the batter evenly between the two pans. Bake for 30 – 35 minutes (or until a toothpick inserted into the center comes out clean). Once cakes are cool enough to handle, remove from the pans and leave them to cool.
For Buttercream: Slice the softened butter and place in the bowl of stand-alone mixer fitted with paddle attachment. Cream on low for a few minutes. Add the confectioners’ sugar and vanilla and continue on low until the sugar and vanilla are incorporated. Slowly add in the milk and increase the speed until smooth and creamy.
To Serve: Place one of the cake layers (turned upside down) on a serving plate. Spread a small amount of buttercream on the top. Place the next layer (right side up) on top. Using the off-set spatula spread the remaining buttercream evenly over the cake.