- Chocolate Cake
- This recipe makes two 9-inch layers, three 8-inch layers, or roughly 36 cupcakes
- 3 ounces fine-quality semisweet chocolate, finely chopped
- 1 ½ cups hot brewed coffee
- 3 cups sugar
- 2 ½ cups flour
- 1 ½ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1 ¼ teaspoons salt
- 3 large eggs, room temperature
- ¾ cup canola oil
- 1 ½ cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
Preheat oven to 300 degrees. Grease 2 9-inch cake pans, three 8-inch cake pans or line cupcake pans with paper liners. Use a circle of waxed and greased paper to line the bottom of the cake pan for easier removal.
In a small bowl, add chocolate and hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Allow to cool and set aside.
Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large bowl.
In a large liquid measuring cup or bowl add oil, buttermilk and vanilla and set aside.
In large mixing bowl, beat eggs until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil mixture and mix until incorporated. Add cooled chocolate mixture to eggs, beating until combined well. Add flour mixture and gently beat until just combined. The batter will be slightly runny.
Divide batter between pans or cupcake liners. I like to use my pancake batter dispenser to drop the batter into the cupcake liners. If you are making cupcakes, fill the liners 3/4 full. Bake for 50 to 70 minutes for cakes, and 19 to 25 minutes for cupcakes, or, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a knife around edges of pans and gently remove cakes to cooling racks. Cakes may be made one day ahead and kept wrapped in plastic wrap. Remove cupcakes to cooling rack and store when cool.