Chocolate Cake

Marie Rodriguez

2 cups (250g) flour

2 cups (400g) sugar

¾ cup (75g) Cocoa Powder

1½ tsp baking soda

1½ tsp baking powder

1 tsp salt

3 eggs, room temp

1 cup buttermilk

1 cup hot coffee

½ cup vegetable oil

2 tsp vanilla

subheading: Frosting:

1½ cups salted butter, softened

¾ cup unsweetened cocoa powder

4 cups powdered sugar, sifted

2 tsp vanilla

4 tbsp heavy whipping cream

subheading: Chocolate Ganache Drizzle:

½ cup chocolate chips

½ cup heavy whipping cream

subheading: For the cake:

Preheat over to 350°F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Mix all dry ingredients in stand mixer (flour, sugar, cocoa powser, soda, baking powder, and salt)

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

subheading: For the frosting:

Whip butter and powdered sugar together for five minutes until nice and fluffy.

Add in vanilla, and cocoa powder and whip for one minute.

Add in heavy whipping cream once tablespoon at a time and whip until nice and fluffy, three minutes.

Press frosting against side of bowl with spatula to release extra air bubbles.

Frost cake as desired.

subheading: For the Ganache:

Bring heavy whipping cream to a boil. Remove from heat and add chocolate chips. Stir until completely smooth.

Let cool and pour into small bottle to drizzle over cake.

For cupcakes: fill each cupcake liner ⅔ of the way full using large cookie scoop. Bake at 350°F for 15 to 16 minutes until the cupcakes spring back if you touch the center. Yield 24 cupcakes

For mini cupcakes: fill each cupcake liner ⅔ of the way full using small cookie scoop. Bake at 350°F for 11 minutes until the cupcakes spring back if you touch the center. Yield: 72 mini cupcakes

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