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Categories:
butter flour sugar Fat Cocoa baking soda baking powder kosher salt buttermilk unsweetened applesauce Eggs At vanilla fresh brewed coffee
Viewed: 6 - Published at: 6 years agoIngredients
- Butter, For Greasing The Cake Pans
- 1-3/4 cup Unbleached All-Purpose Flour, Plus More For Pans
- 2 cups Sugar
- 3/4 cups Natural High Fat Cocoa
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Buttermilk
- 1/2 cups Unsweetened Applesauce
- 2 whole Extra-large Eggs At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Fresh Brewed Coffee, Cooled To Room Temperature
Method
- Preheat your oven to 350°F. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans; tap out any excess flour.
- In the bowl of your mixer, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. With the paddle attachment in place, mix on low speed until combined. In another bowl, combine the buttermilk, applesauce, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the cooled coffee and mix just to combine, scraping the sides and bottom of the bowl with a spatula to get all the ingredients incorporated.
- Evenly pour the batter into the prepared pans and bake for 35 to 40 minutes, rotating them halfway through, until a cake tester comes out clean. Cool in the pans for 25 minutes, then turn them out onto a cooling rack, remove parchment paper and cool completely.
- See my Recipe Box for yummy frostings options but I like my Chocolate Buttercream frosting the best with this chocolate cake!
