INGREDIENTS
- 2 cups of sugar
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa
- 2 tsp. baking soda
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 2 eggs
- 1 cup buttermilk
- 1 cup of strong black coffee
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
PREPARATION
- Preheat the oven to 350°F. Grease and flour (a trick so that the cake will not be bleached by the flour, use cocoa powder) two 9-inch round baking pans. Set aside.
- In the stand mixer bowl equipped with a whisk, mix sugar, flour, cocoa, baking soda, baking powder and salt.
- Blend on low intensity until dry ingredients are well combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes.
- Pour the mixture into the prepared pans.
- Bake for 30 to 35 minutes or until the wooden toothpick inserted in the middle of the cake and comes out clean.
- Cool it for 10 minutes on a wire rack. Unmold it and let it cool completely before glazing.
CHOCOLATE BUTTER CREAM
INGREDIENTS
- 6 tablespoons unsalted butter, softened
- 2 1/3 cups powdered sugar
- 3/4 cup cocoa powder, unsweetened
- 1/3 cup of milk
- 2 teaspoons vanilla extract
- A pinch of salt
PREPARATION
- In the mixer bowl, equipped with paddle attachment, beat butter at medium speed until it is becomes smooth, for about 1 minute.
- Add sugar and cocoa powder and beat until it combined.
- Reduce speed and gently pour in milk and vanilla.
- Add a pinch of salt and continue beating for 2 minutes. Stop the mixer to scrape the edges.
- Increase the speed and beat the icing for another 2 minutes.
