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Chocolate Butter Cake

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INGREDIENTS
  • 2 cups all purpose flour
  • 3/4 cup cocoa (I used Hershey’s cocoa – not dutch processed)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1/4 cup oil
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 cup whole milk
  • 3 large eggs
  • 1 cup hot coffee


INSTRUCTIONS
  1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans.
  2. In a mixing bowl, add the room temp butter and the brown and granulated sugar. Beat on medium for about two minutes.
  3. In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.
  5. Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat  on low/medium just until combined.
  6. Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined. 
  7. Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.
  8. Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long.
  9. Pour into prepared pans and bake at 350 degrees for approximately 35 to 40 minutes. 
  10. Set on wire racks to cool for about ten minutes, then turn out the cake layers onto the racks and remove the pans to cool completely. 
  11. And then, visit for full instruction: https://iscreamforbuttercream.com/chocolate-butter-cake/


NOTES
  • This cake does not need to be kept in the refrigerator, unless you’ve added perishable filling or frosting. This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
  • My double chocolate buttercream recipe is delicious on this cake.
  • Nutritional information is for the cake only and does not include icing or filling. Nutritional values are an estimate.
  • Make sure to check out the TIPS & FAQs for this recipe in the blog post.
  • This recipe was developed and tested using volume measurements (cups etc.). That’s because this is how most people are used to measuring and many find it easier than weighing out ingredients. You are welcome to use the metric converter button to see the weight (gram) measurements, however please note that those are my best estimates on weight as this recipe was tested and developed based on volume and your results may vary a bit from the original recipe by using the weight measurements.



NUTRITION
Calories: 365kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 400mg | Potassium: 224mg | Fiber: 2g | Sugar: 36g | Vitamin A: 335IU | Calcium: 76mg | Iron: 2.1mg
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