This cake is rich, thick and dense with chocolatey-ness. I did not frost it, because the cake itself is rich enough, however, for those daredevils out there, I’ve included a chocolate buttercream frosting recipe at the end.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup olive oil
2 teaspoons pure vanilla extract
1 cup hot brewed espresso or coffee
- Preheat oven to 350°F. Grease and flour two 9-inch round pans, one 13x9x2-inch baking pan or a bundt pan. This is very important. Use vegetable shortening (like Crisco) and grease it well. Don’t skimp on the grease or the cake will stick in the pan and you will be sad. Do NOT use vegetable oil spray.
- Mix the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in hot coffee. Don’t worry if the batter is thin. That’s how it’s supposed to be. Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan and approximately 35 min for bundt until wooden pick inserted in center comes out clean. Cool EXACTLY 10 minutes; remove from pans to wire racks. Cool completely.
3/4 cup softened butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners’ sugar
2/3 cup milk
1 teaspoon vanilla extract
Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.