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Chocolate Espresso Cake
Ingredients For Cake Layers:
3 cups sugar2 ½ cups plus 2 tablespoons flour
1 cup plus 2 tablespoons baking cocoa
3 teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
3 eggs
1 ½ cups dark roasted fresh coffee, cooled (or use ½ cup dark coffee plus 1 cup of cold water, or 2 double shots espresso and fill rest with water to make 1 ½ cups).
1 ½ cups buttermilk
¾ cup vegetable oil
1 ½ teaspoons vanilla
Ingredients For Frosting:
1 cup powdered sugar
4 cups heavy cream
2 teaspoons vanilla
To Make Cake Layers:
Preheat oven to 350 degrees. Grease and line three 9-inch cake pans with parchment paper and flour.
Sift dry ingredients into mixing bowl. Mix wet ingredients in a separate bowl. Combine wet and dry ingredients. Beat at medium speed for two minutes. Pour into prepared cake pans. Bake for 25–30 minutes.
To Make Frosting:
Put heavy cream and sugar in a bowl and chill for 5 minutes or more. Whip until stiff peaks form, then mix in vanilla. Frost cooled cakes and keep them refrigerated.
