Trying to think of the perfect dessert to make this weekend extra special? Well look no more! This weeks recipe, provided by Rachael, is chocolate cake. This is Rachael’s favorite chocolate cake, and if I’m remembering correctly, she made it for James’ baby shower almost 2 years ago! Yummy! Give this recipe a try, and let us know what you think!
1 3/4 cups (220 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (90 g) Droste Cocoa Powder
2 teaspoons (10 g) baking soda
1 teaspoon (5 g) baking powder
1 teaspoon (9 g) salt
2 eggs, at room temperature, lightly beaten
1 cup (237 mL) strong, hot black coffee or espresso or Nestle Caro/Postum
1 cup (237 mL) buttermilk, room temperature
1/2 cup (119 mL) vegetable oil
1 tablespoon (15 mL) pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). Divide among prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.