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Ingredients:
272 grams all-purpose flour, sifted
16 grams cocoa powder
1 tsp baking soda
½ tsp baking powder
2 pinches of kosher salt
¼ tsp espresso powder
250mL buttermilk
about 1 tbsp red food colouring
1 tsp white vinegar
113 grams butter (1 stick)
150 grams sugar
2 large eggs
2 tsp vanilla extract
Cream Cheese frosting is the perfect frosting for this chocolate cake
Prep time: 20 mins
Bake time: 18-20 mins
Directions:
Preheat the oven to 350 F (176 C), butter and lightly flour the cake pans.
In a medium sized bowl, mix together the flour, cocoa powder, baking soda, baking powder and kosher salt. In a small bowl whisk together the buttermilk, food colouring and vinegar. Set both bowls aside.
In the bowl of a stand mixer fittes with the paddle attachement, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Beat until combined, about 1 minute.
Reduce speed to low and add the flour mixture in 2 additions, aternating with the buttermilk mixture, beat just until flour mixture disappears, about 30 seconds. Divide the batter among prepared pans (do not fill the pan the whole way, the cakes will rise in the oven).
Bake until a toothpick inserted into the center of the cake comes out clean, about 18-20 minutes.
Remove from the oven and allow to cool for 5 minutes in the pan, remove from the pan and let cool completely.
Recipe modified from: Williams Sonoma Junior Baker Cookbook
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