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#chocolate #butter #cake

Chocolate Butter Cake






INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 cup cocoa (I used Hershey cocoa - not processed in Dutch)
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup brown sugar (packaged)
  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1/4 cup oil
  • 2 c. 1 tsp vanilla bean paste (or vanilla extract)
  • 1 cup whole milk
  • 3 large eggs
  • 1 cup of hot coffee


INSTRUCTIONS

  • Preheat the oven to 350 degrees. Grease and flour two 8-inch round molds.
  • In a mixing bowl, add the tempered butter and brown granulated sugar. Beat over medium heat for about two minutes.
  • In another bowl, combine the flour, cocoa, baking powder, baking soda and salt. Put aside.
  • In another bowl, combine the oil, vanilla, milk and eggs. (You'll add the coffee later.) Set aside.
  • You will now add your dry and liquid ingredients alternately. Take a third of the flour mixture and add to the butter and sugar mixture. Beat on low / medium until everything is combined.
  • Add half of the liquid ingredients (not yet the coffee) and beat over medium heat until smooth.
  • Add the next third of the flour mixture, mix, then the second half of the liquid mixture and mix until well blended. Now add the last third of the flour mixture and beat until everything is well mixed.
  • Add the hot coffee and mix until homogeneous. Do not mix too much. Once it is combined, stop mixing. You don't want to mix for several minutes, it's too long.
  • Pour into prepared molds and bake at 350 degrees for about 35 to 40 minutes.
  • Put on racks to cool for about ten minutes, then turn the layers of cake on the racks and remove the molds to cool completely.