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Chocolate Mocha Buttermilk Cake

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Super moist chocolate cake

YIELD

16 servings

PREP

10 min

COOK

30 min

READY

60 min

Ingredients

1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR *
2 473
CUPS ML SUGAR *
¾ 177
CUP ML COCOA POWDER
good quality *
2 2
TEAPSOONS TEAPSOONS BAKING SODA *
1 5
TEASPOON ML BAKING POWDER *
1 5
TEASPOON ML KOSHER SALT *
1 237
CUP ML BUTTERMILK *
½ 118
CUP ML VEGETABLE OIL *
2 2
LARGE LARGE EGGS *
1 5
TEASPOON ML VANILLA EXTRACT
pure *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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