Matilda's Chocolate Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
2 cups (400 g) granulated sugar
02 -
2 cups (250 g) all-purpose flour
03 -
¾ cup (85 g) unsweetened Dutch-process cocoa powder
04 -
1 ½ teaspoon (6 g) baking powder
05 -
½ teaspoon (2 g) baking soda
06 -
¾ teaspoon (5 g) salt
07 -
¾ cup (177 ml) vegetable oil
08 -
2 large eggs, room temperature
09 -
2 teaspoon (10 ml) pure vanilla extract
10 -
1 cup (237 ml) buttermilk, room temperature
11 -
1 cup (237 ml) hot brewed coffee
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray with baking spray.
02 -
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 -
Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla. Mix until evenly combined.
04 -
Stir in buttermilk until combined, then carefully pour in hot coffee and stir until smooth.
05 -
Evenly divide batter between prepared cake pans and bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with moist crumbs.
06 -
Cool cake layers slightly in pans, then transfer to a wire rack to cool completely.
07 -
Spread Chocolate Fudge Frosting over the cooled cake layers and assemble before serving.
# Notes:
01 -
Substitute buttermilk by measuring 1 cup of whole milk, replacing 1 tablespoon with lemon juice or vinegar, and letting it sit for a few minutes.
02 -
For best freezing, wrap cake slices individually in plastic wrap and heavy-duty foil before freezing for up to two months.