Dave says this is the best chocolate cake. But then, he says that about all my chocolate cakes! He took this cake to his bridge game, and they agreed.
2 cups flour, sifted
2 cups sugar
¾ cup unsweetened cocoa powder
1 tsp coffee espresso powder, dissolved in 1 cup of water
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (room temp)
½ cup coconut oil (or vegetable oil)
2 large eggs (room temp)
2 tsp vanilla extract
Preheat oven to 350. Grease and flour two 9" round pans, or one oblong pan.
In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually add the hot water, mixing until smooth. Batter will be thin, but that's okay.
Pour the batter into the prepared pan(s). Bake for 30-40 minutes, depending on the pan you use, until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
FROSTING
1 cup unsalted butter, room temp
3½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup buttermilk, room temp
2 tsp vanilla extract
Pinch of salt
In a large bowl, beat the softened butter util creamy. Gradually add the powdered sugar, beating until well combined.
Add the buttermilk, vanilla, and salt. Beat until smooth and fluffy.
