Duff Goldman’s Chocolate Cake
How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…
How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian
How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe
Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…
Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…
Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast
Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…
Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…
How To Make Tso Tini Cocktail | John Cusimano
How To Make Rachael's General Tso's Chicken
How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…
We Surprise The Adorable Couple Behind The Secret @MealsSheEats …
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
What Happens In Your Body When You Eat Whole vs Refined Grains |…
How To Make Pho | Rachael Ray
How To Make Honey Soy Glazed Salmon | Dr. Ian Smith
Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…
Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring
Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…
How To Make Meatball Patty Melt Pizzas | Rachael Ray
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks (1 cup) butter
- 1/2 cup brewed coffee
- 1/3 cup unsweetened natural cocoa powder
- 3 extra large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- Frosting of your choice
Serves: one 2-layer, 9 inch round cake, 12 servings
Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
In a big bowl, mix the flour, sugar, baking soda and salt.
In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well-combined.
In a medium bowl, whisk the eggs, buttermilk and vanilla. Add it to the batter and mix until smooth.
Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
Frost with the frosting of your choice.
Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef: Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water or it can be a full cup of coffee for more of a mocha-flavored cake. And if you’re feeling really bold, go ahead and use a cup of a dark stout beer instead. Top it with an Irish cream buttercream. Get creative and experiment a little – after all, it is a science project!
Buddy Valastro’s Strawberry Toaster Pastry
Grant’s Brooklyn Black Out Cake
Jocelyn Delk Adams’ Blood-Orange Mimosa Cake