5 Star Chocolate Cake

This is by far the BEST chocolate cake I have ever made!!! It is rich and dense but moist and light in texture. The coffee intensifies the chocolate flavor without adding even a hint of coffee flavor. I always use decaf coffee so that my guests are not up all night after enjoying a piece of cake. I usually make this in my bundt pan because it looks so beautiful and is easier to serve but a double layer chocolate cake is always fun for birthdays.

Chocolate Cake Ingredients

1 ¾ cups all purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup butter melted
1 ½ tablespoons vanilla
1 cup freshly brewed decaf espresso or dark roast coffee

Frosting
3 squares bittersweet or unsweetened chocolate
½ cup evaporated milk
1 box powdered sugar
¼ cup softened butter
1 teaspoon vanila

Preheat oven to 350 degrees. Brew 1 cup of decaf coffee. Grease 2 (9 inch round) cake pans or use a Bundt pan. Mix flour, sugar, cocoa, baking soda and salt in bowl of kitchenaid mixer. Add eggs, buttermilk, melted butter and vanilla and mix on medium until creamy, about 3 minutes. Remove bowl from mixer and pour hot coffee into bowl and stir with rubber spatula until smooth. the batter will be runny. Pour into pans and bake for 35 minutes (for 9 inch cake pans) or 50 minutes (for Bundt pans). Toothpick will come out clean or with tiny bit of moist crumb attached. Cool for 15 minutes and turn out onto cake plate or cooking rack.

Make frosting by melting chocolate and evaporated milk over low heat or in microwave on medium heat. Remove from heat and add in the powdered sugar. Blend in the butter and vanilla. The frosting will be very runny. As the frosting cools it will become the right consistency to frost the layer cakes or drizzle and then spread on the bundt cake. Enjoy!!! Serves 10-12

 

Let us know how you like this cake!!!