dark chocolate cake
Prep time: 
Cook time: 
Total time: 
Serves: 3 x 6 in cake
 
Ingredients
  • 2¼ cups (285 grams) all-purpose flour
  • 2⅓ cups (470 grams) superfine sugar
  • ¾ cup (90 grams) good quality, dark Dutch-process cocoa powder
  • 2½ teaspoons (12 grams) baking soda
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (8 grams) salt
  • 1¼ cups (300 ml) buttermilk (use real buttermilk here, no substitutions)
  • ¾ cup (180 ml) brewed coffee or espresso
  • ⅔ cup (160 ml) vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
Instructions
  1. Preheat oven to 350° F. Grease three 6 in cake pans (7 or 8 in will work fine as well), line with rounds of parchment and dust with flour, tapping out the excess.
  2. Whisk or sift all dry ingredients, including sugar in a large bowl or the bowl for an electric mixer. Combine eggs, buttermilk, coffee, oil and vanilla in a bowl and whisk gently.
  3. Add wet ingredients to dry ingredients mix on medium speed for 1 min. Divide batter evenly between prepared pans.
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 5 more minutes. Cool on wire rack for 20 minutes, then invert on rack until completely cool.
  5. To store, wrap each cake layer in 2 layers of plastic wrap and put in a freezer bag. Store in fridge for up to 3 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-jasmine-raspberry-ice-cream-cake/