Moist Chocolate Cake

Friday, June 17, 2016

2 cups sugar
2 cups all-purpose flour
3⁄4 cup cocoa
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
3 eggs
1 cup buttermilk
3⁄4 cup butter, melted
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1 cup boiling water


Preheat oven to 350°F Grease and flour a bundt pan and set aside.
In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
Apply frosting of choice.

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