Chocolate Cake
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https://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe-1947521

Cake

  • 1 3/4 c all purpose flour
  • 2 c sugar
  • 3/4 c Ghirardelli cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 c hot, almost boiling coffee

Frosting

  • 3/4 bag powdered sugar
  • 2 sticks softened butter
  • 1 c Ghirardelli cocoa powder
  • 1 tbsp vanilla
  • milk

For cake: Preheat oven to 350 degrees. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients (minus the coffee). Add wet ingredients to dry ingredients and whisk together until almost all flour and liquid are mixed (It will be super thick.). Pour in coffee and whisk together just until combined and no lumps remain. Pour evenly into two greased 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean. Cool.

For frosting: With electric mixer, whip butter until fluffy. Add cocoa and beat until combined. Add remaining ingredients and as much milk as you need for a spreadable consistency. Beat for about 2 minutes until fluffy.



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