Another Chocolate Binge!

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. 

@@@@@ Now You're Cooking! Export Format

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. 
 

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
 

Yield: 12 servings


** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 

YOUR Wonderful World!