This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 2 cups
- unsweetened cocoa powder: 0.66667 cup
- vegetable oil: 0.5 cup
- eggs: 2 piece
- buttermilk: 1 cup
- baking soda: 2 tsp
- salt: 0.5 tsp
- baking powder: 1 tsp
- instant coffee powder: 1 Tbsp
- hot water: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
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Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
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Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
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Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
