Zutaten für Rich Dark Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup freshly brewed hot coffee
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 tablespoon butter
- 1 ½ tablespoons boiling water
- 2 teaspoons unsweetened cocoa powder (for icing)
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Zubereitung von Rich Dark Chocolate Cake
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup freshly brewed hot coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter evenly into the prepared cake pans.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **For the Chocolate Icing:** In a medium bowl, whisk together 1 cup powdered sugar, 2 teaspoons unsweetened cocoa powder, 1 tablespoon butter, and 1 ½ tablespoons boiling water until smooth and creamy. Add more boiling water, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cakes are completely cool, frost the layers and top with your favorite fillings (cherries, jam, whipped cream). Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
201g
Fat
17g
Carbs
26g
