Classic Chocolate Cake

9

Not the prettiest photo, but a damn good chocolate cake. Made with buttermilk, and coffee  and frosted with a melted semi-sweet chocolate and sour cream icing – it’s a winner!

• 1 3/4 cups flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot coffee

1. Grease 2 – 8″ pans and line with parchment paper – preheat oven to 350º.
2. Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt – set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs, and vanilla.
4. Add the flour in three batches, then add the coffee. The batter will be very thin.
5. Divide among pans and bake for 35 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack for 20 minutes, then remove from pans.

Frosting:

• 6 oz. semi-sweet chocolate, chopped
• 2 sticks butter, room temperature
• 3 cups confectioners sugar, sifted
• 1 pinch salt
• 1 teaspoon vanilla
• 1/2 cup sour cream

1. Melt chocolate in a double boiler or in 30 second increments in a microwave, stirring after each pass.
2. Beat butter with a paddle attachment until smooth. Slowly add confectioners sugar, salt, and vanilla on medium speed until well combined.
3. Whisk chocolate and sour cream and add to the bowl, mix until smooth.