Another Chocolate Rampage has hit the kitchen!
My chocolate cake from a few weeks ago prompted to make another variation. This recipe is the Perfectly Chocolate Cake from Hershey but I made a couple of changes. I find that instant espresso powder adds so much flavor depth and a special thanks to Ina Garten for the suggestion. Also, being a traditional southern kitchen, I always have buttermilk in the refrigerator. I use buttermilk in everything from smashed taters to pancakes!
This Cake stays moist and flavorful
for days....if it will last that long.
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Perfectly Chocolate Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon instant espresso powder
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350°F
Combine dry ingredients in large bowl. In a separate bowl, whisk together the eggs, milk, oil and vanilla. Add to dry ingredients.
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350°F
Combine dry ingredients in large bowl. In a separate bowl, whisk together the eggs, milk, oil and vanilla. Add to dry ingredients.
Beat 2 minutes. on medium. speed. Stir in boiling water. (Batter will be thin.) WORD of CAUTION: stop mixer and slowly add hot water..or it will splatter all over. My words of experience!
Pour into 2 -9" round greased and floured pans. Bake 30-35 minutes.
I poured the batter into a ten cup bundt pan and baked for 38 minutes at 325F. Convection. Topped with a simple confectioners sugar glaze.
Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.
Notes: Hershey Chocolate Company
Notes: Hershey Chocolate Company
Yield: 12 servings
** Exported from Now You're Cooking! v5.89 **
** Exported from Now You're Cooking! v5.89 **
Bon Appétit and Enjoy
YOUR Wonderful World!
