When you are looking for a good cake to have at birthdays, graduations, or weddings - this is the best recipe for you! This cake recipe is so good and moist. A perfect treat!
Ingredients
2 C flour
2 C sugar
3/4 C cocoa powder
2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt
1 tsp. espresso powder
1 C buttermilk ( if you don't have buttermilk you can use almond or coconut milk)
1/2 C melted coconut oil
2 large eggs
2 tsp. vanilla extract
1 C boiling water
Chocolate Buttercream frosting
Directions
Preheat the oven to 350 F. Prepare 2 9-in cake pan by either by spraying with baking spray or buttering and lightly flouring.
For the Chocolate cake:
Add the dry ingredients flour through the espresso powder to a large bowl or the stand mixer. You can whisk to combine or using your paddle attachment. Also, make sure it combined well.
Add wet ingredients to the flour mixture and mix it together on medium speed until it very combined well. After its combined, then you will reduce the speed on the stand mixer like a 2 and carefully add the boiling water to the cake bake until it very combined
Divide evenly the batter into the 2 cake pans. You will bake for 30-35 mins. When you check the cake batter you can either use toothpick, knives, or cake tester tool to insert into the center of the chocolate cake to make sure it comes out clean. If the cake comes out clean, then put it on top on the stove, close the door and shut off the oven. If the cake comes out sticky, you can put it back in for about 2-5 mins. You will do that 2 or 4 times until the cake comes out clean.
After the cake comes out clean or clear, then you will put the cake pan onto 2 cooling rack. Allow the pans to cool off for about 10 mins. The difficult part is removing the cake off the pan and allowing the cake to cool off before you can put the frosting on the cake.
For the Buttercream Frosting
Ingredients
1 1/2 c butter ( that is 3 full sticks) , soften
1 C cocoa powder
5 c powdered sugar
1/2 c milk
2 tsp. vanilla extract
1/2 tsp. epresso powder
Directions
You will add the cocoa to the stand mixer. You will whisk through to remove any lumps. Lumps means : its like a air bubble bump when the frosting hasn't beaten for too long.
You will cream together the butter and the cocoa powder until well - combined. You will check to see if it well combined by using a spatula by moving the batter back and forth by shutting off the stand mixer.
The next ingredients that you will add are sugar(powder) and milk. For the powder, sugar is that you are only doing 1 c at a time. For the milk, you are only doing 1 T at a time. After you put a powdered and sugar has been combined, you will put the speed on high for about minute. Repeat this until all the sugar and milk has been added.
The last thing you will add to the frosting is vanilla and espresso powder. Combine them well.
If your frosting is not the way you wanted: if the frosting is dry you can add more milk until you have the right consistency. Or, if it appears wet and doesn't hold the right form, you can add more powder sugar by using a Tbsp. at a time until you have the right consistency.
Kate's Tip
The cake tastes good after you put into the refrigerator before servings and after servings.
When the lumps show up, there are ways to fix it: 1) by using a spatula to scrape down to the batter and 2) all mix
Kate's Recommendations
To remove the cake from the cake pan, I have learned it is easier to remove the cake pan by hand. By using a tool, it can change the presentation of the cake and damage the layers. I had help from my sister to remove the cakes from the pan. I did visual learning - I saw that she put one hand on the bottom using a heat glove and her other hand to remove it. Slowly put the cake down onto the cooling rack.
Whip the frosting longer than you think - it makes it extra creamy!