the "Butt" Chocolate cake (so termed because of the buttermilk in it).
3 cups flour
2 1/2 cups sugar
1 1/2 tablespoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/3 cup veggie oil
1 1/2 cup buttermilk
1 1/2 cup freshly brewed hot coffee
1 tablespoon vanilla extract
Preheat oven to 350. Grease two - three 9 inch round cake pans and line bottoms with parchment paper. (I use three cake pans so I don't have to split layers later.)
Place flour, sugar, baking soda, salt, and cocoa powder in the bowl of a mixer fitted with a paddle attachment and mix on low speed to combine (don't mix on high or you will be wearing the ingredients.) Add the oil and buttermilk and mix on medium speed until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the hot coffee and vanilla extract and mix on low speed (so the batter won't splash) until smooth.
Divide the batter between the prepared pans and bake until the cake springs back when touched lightly in the center, 30-35 minutes. Let cool for about 10 minutes then remove from pans and let cool completely.
Frosting: I usually use a 1/2 batch of cream cheese frosting:
1 pound cream cheese, at room temp.
1/2 pound unsalted butter, at room temp.
2 pounds powdered sugar
1 tablespoon vanilla extract.
Place ingredients in bowl and beat on low at first (or you'll be wearing the sugar!) and blend until light, fluffy and smooth - about 7 minutes.
This cake gets even better after a night in the fridge. Chocolate lovers beware!