White Cake & Chocolate Cake with Frosting

Taken from:   I am Baker

 The Best Chocolate Cake

Seriously.  Do you have a 'go to' recipe?  If no, you do now.
I have made five chocolate cakes in the last week.  I am testing out recipes and I think I have finally found one that I adore.



Well.  That sure doesnt look like a chocolate cake.
Next picture please!

We're getting warmer...




Much better.
This chocolate cake is light and moist and rich and oh so delicious.


This piece no longer sits on a bright white plate next to a clean fork.
I sorta ate it about 32 seconds after I took the picture.
Just keepin it real folks.
Would you like the recipe?  Oddly enough, the recipe that I ended up liking as the best was one I had made before!

• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Prepare you cake pans.  I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

You can share with others but I don't recommend it.

Then there would be less for you.

I'm kidding. 

Kinda.