The whole family loved this recipe. My husband said it tastes like homemade Dingdongs and wants me to try a cream filling. It was moist, chocolaty and yummy!
Dark Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened dark chocolate cocoa powder (Penzey’s dutch cocoa powder is fabulous in this recipe)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs (room temperature, can put in bowl of hot water to quickly bring to room temp)
- 1 cup buttermilk (Great substitute: a tsp. white vinegar and enough milk to top off the cup)
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- “Bloom” cocoa power, by adding it to the hot coffee and letting it set while assembling other ingredients.
- Stir together sugar, flour, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee with cocoa, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Dark Chocolate Frosting.
- Yields 10 to 12 servings.
Dark Chocolate Frosting
- 1 stick (8 tbs) butter at room temperature (I use “I can’t believe its not butter and it turns out quite yummy!!!)
- 2 tsp vanilla extract
- 3 cups powdered sugar
- 3/4 cup dark chocolate cocoa powder
- dash of salt
- 1/3 cup milk (or less… add until frosting is desired consistency)
- 1/8 tsp salt
- Cream together butter and vanilla.
- In a separate bowl, combine powdered sugar, salt, and cocoa powder. Add dry ingredients to creamed mixture.
- Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes until creamy.