2 cups white sugar
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee (or use 2 tsp instant coffee granules disoolved in 1 cup water)
1 cup buttermilk (or use 1/4 cup buttermilk powder dissolved in 1 cup water)
1/2 cup vegetable oil
1 teaspoon vanilla extract
- Preheat oven to 175 ° C. Grease and flour two 9 inch round cake pans. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 175 °C for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
I've baked mine into cupcakes which took about 20 minutes to bake and frosted them with Chocolate Ganache.
(from Ina Garten's Barefoot Contessa)
8 oz bittersweet chocolate
1/2 cup heavy cream
1 tsp instant coffee granules
Cook the chocolate, heavy cream and coffee granules in a double boiler over simmering water until smooth and warm, stirring occasionally.