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Buttermilk Chocolate Cake

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


List of Ingredients

For the Cake:
◦  ½ cup vegetable oil, plus more for greasing
◦  2 cups all-purpose flour, plus more for flouring
◦  ¾ cup unsweetened cocoa powder
◦  2 tsp baking powder
◦  1½ tsp baking soda
◦  1 tsp kosher salt
◦  2 cups granulated sugar
◦  1 cup whole buttermilk
◦  2 large eggs
◦  1 Tbsp vanilla extract
◦  1 cup hot coffee

For the Frosting:
◦  1½ cups (3 sticks) unsalted butter, at room temperature
◦  5 cups powdered sugar
◦  1 cup unsweetened cocoa powder
◦  ¼ cup coffee, at room temperature
◦  ¼ cup half-and-half
◦  2 tsp vanilla extract


Recipe

Preheat the oven to 350 degrees F. Lightly grease and flour a 9- x 13-inch baking dish.

Sift the flour into a large bowl along with the cocoa powder, baking powder, baking soda, and salt. Pour in the sugar, buttermilk, oil, eggs, and vanilla. Mix the ingredients with a handheld mixer at medium speed. Slowly start adding in the coffee. Mix on low speed until the ingredients are well combined.

Pour the cake batter into the prepared baking dish and bake the cake for 30 to 35 minutes (or until done). Remove the cake from the oven and let cool.

While the cake is cooling, prepare the frosting. Cream the butter using a handheld mixer on medium speed. Turn the mixer down to low speed, and slowly add the sugar and cocoa powder. Mix until well combined.

Pour in the coffee and half-and-half and mix until nice and smooth. Next, add in the vanilla and continue to mix until the frosting is nice and creamy. Once the cake is completely cool, frost the cake.


Makes 12 servings