Coffee + Chocolate Snacking Cake

We blog about this recipe here.

Coffee + Chocolate Snacking Cake

Double the recipe if you want a 2 layer, frosted cake. Triple it for a 3-layer cake. Adapted from Ina Garten’s Beatty’s Chocolate Cake recipe.

  • 3/4 c + 2T flour, plus more for pans
  • 1 c sugar
  • 1/4 c + 2 T cocoa powder (I used an unsweetened Dutch process cocoa powder)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp Diamond kosher salt
  • 1/2 c buttermilk, shaken
  • 1/4 c vegetable oil
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 c strong, freshly brewed hot coffee – or the one serving (.11 oz) teeny packet Starbucks Via Instant Dark Roast coffee dissolved in 1/2 c hot water (that may sound too strong – but it isn’t)

Preheat the oven to 350 degrees F. Butter one 8-inch x 2-inch round cake pan. Line with parchment paper, then butter and flour the pans.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.  In another bowl, combine the buttermilk, oil, eggs, and vanilla. Using either an electric mixer or a food processor,  on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn out onto a cooling rack and cool completely.

Recipe brought to you by and Andy and Ann.

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