Chocolate Coffee Cake

                                                   



I almost never crave chocolate deserts, but one day I was in a mood for a cake, and this is the recipe that caught my attention. It was my first time baking a cake; surprisingly it was easy to make! I shared it with several friends- everyone loved it, so I hope you will enjoy it as well :)

Ingredients: 

1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk (shaken)
1/2 cup vegetable oil (I use coconut)
2 extra-large eggs at room temperature
1 tsp. pure vanilla extract
1 cup freshly brewed coffee

For the Chocolate Frosting:

6 oz semisweet chocolate
2 sticks unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 tsp. pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tsp. instant coffee powder

Step-by-step instructions: 

1. Preheat the oven to 350F. Butter two 8 inch round cake pans. Line with parchment paper, than butter and flour the pans.

2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of electric mixer and mix on low speed until combined.

3. Combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the coffee and stir to combine.

4. Pour the batter into the prepared pans and bake for 35 to 40 min (cake tester will come out clean). Cool in the pans for 30 min, then turn them onto a cooling rack and cool completely.


Prepare the Chocolate frosting: 

1. Beat the butter on medium-high speed until light yellow and fluffy, about 3 min.
2. Add the egg yolk and vanilla and continue beating for 3 min.
3. Turn the mixer to low, gradually add the confectioner's sugar; beat the medium speed until smooth and creamy. 
4. Dissolve the coffee powder in 2 tsp. of hot tap water.
5. Add the chocolate and coffee to the butter mixture and mix until blended.

Spread on the cake evenly, so it covers the sides as well. 
Enjoy!

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