Chocolate Mocha Buttermilk Cake
Super moist chocolate cake
Yield
16 servingsPrep
10 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
*
|
| 2 | cups |
sugar
|
*
|
| ¾ | cup |
cocoa powder
good quality |
*
|
| 2 | teapsoons |
baking soda
|
*
|
| 1 | teaspoon |
baking powder
|
*
|
| 1 | teaspoon |
kosher salt
|
*
|
| 1 | cup |
buttermilk
|
*
|
| ½ | cup |
vegetable oil
|
*
|
| 2 | large |
eggs
|
*
|
| 1 | teaspoon |
vanilla extract
pure |
*
|
| 1 | cup |
coffee
hot brewed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
*
|
| 473 | ml |
sugar
|
*
|
| 177 | ml |
cocoa powder
good quality |
*
|
| 2 | teapsoons |
baking soda
|
*
|
| 5 | ml |
baking powder
|
*
|
| 5 | ml |
kosher salt
|
*
|
| 237 | ml |
buttermilk
|
*
|
| 118 | ml |
vegetable oil
|
*
|
| 2 | large |
eggs
|
*
|
| 5 | ml |
vanilla extract
pure |
*
|
| 237 | ml |
coffee
hot brewed |
*
|
Directions
Preheat the oven to 350℉ (180℃). Prepare you 8-inch cake rounds by greasing and flouring them.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
With the mixer still on low, add the coffee and stir just to combine.
Split the batter into the prepared pans.
Bake for 35 to 40 minutes, or until cake tester comes out clean.
Cool in pans for 30 minutes, then turn onto a cooling rack to cool completely.
Once cooled, use a large serrated knife to evenly split each layer into 2 and level off any domes from baking.
Layer cakes and mousse, sprinkling toasted hazelnuts between each layer for a nice crunch.
