BEST CHOCOLATE CAKE that I ever made ;)
From Rachel Brown
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. espresso powder
1 cup milk, or buttermilk, almond, or coconut milk
1/2 cup vegetable, canola, or melted coconut oil
2 large eggs
2 t. vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Lightly grease and flour two 9" cake pans or spray with baking spray.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or use paddle attachment to combine.
Add milk, 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.
Pour cake batter evenly into the cake pans. Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center of cake comes out clean.
Remove from the oven and allow to cool for 10 minutes. Then remove to a wire rack to cool completely before frosting.
Chocolate Buttercream Frosting
1 1/2 cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner's sugar
1/2 cup milk
2 t. vanilla extract
1/2 t. espresso powder
Add cocoa to a large bowl. Whisk through to remove any lumps. Cream together butter and cocoa until well-combined.
Add sugar and milk to the mixture by adding 1 cup of sugar followed by a tablespoon of milk. Turn mixer on a high speed after each addition. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk a little at a time until it reaches the right consistency.
If frosting appears too wet and doesn't hold its form, add more confectioner's sugar a little at a time until it reaches the right consistency.
