galgoz
09-01-2006, 07:10 PM
Best chocolate cake ever.
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract
1 Preheat oven to 350°F.
2 Grease and flour one 13 x 9-inch baking pan.
3 If you want a layer cake, use two 9-inch pans.
4 In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5 Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6 Pour into prepared pan.
7 Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8 Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9 Cool completely, then frost with your favourite vanilla icing.
Some people have trouble when using the 9" rounds. I put a good flour coating on the pan and they came right out with minimal flour on the cake that brushed right off. Everyone raved about this cake. I also used the Classic Buttercream Frosting which is perfect with this cake.
3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)
1 Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
2 Beat at low speed until combined.
3 Gradually add the other pound of sugar.
4 Stop and scrape sides.
5 Beat on high until mixture is light and fluffy.
6 Keep covered with plastic wrap to prevent crusting.
7 Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract
1 Preheat oven to 350°F.
2 Grease and flour one 13 x 9-inch baking pan.
3 If you want a layer cake, use two 9-inch pans.
4 In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5 Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6 Pour into prepared pan.
7 Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8 Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9 Cool completely, then frost with your favourite vanilla icing.
Some people have trouble when using the 9" rounds. I put a good flour coating on the pan and they came right out with minimal flour on the cake that brushed right off. Everyone raved about this cake. I also used the Classic Buttercream Frosting which is perfect with this cake.
3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)
1 Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
2 Beat at low speed until combined.
3 Gradually add the other pound of sugar.
4 Stop and scrape sides.
5 Beat on high until mixture is light and fluffy.
6 Keep covered with plastic wrap to prevent crusting.
7 Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.