Easy, delicious moist chocolate cake recipe.
This cake batter fills 4 - 6 inch cake pans (cake layers are about 1 3/4 inch to 2 inches tall when top is trimmed)
And it also fills 2- 8/9 inch cake pans.
Preheat oven to 350F. Spray 4 - 6 inch cake pans with a non stick spray. Line the bottom with a parchment round. Spray again with a non stick spray with flour. Or butter and dust pans with flour. Shake out excess flour and set aside.
TIP : Or use 2 - 8/9 inch cake pans.
In a large bowl sift flour (2 cup and 3/4c up), granulated sugar (3 cups), unsweetened cocoa powder (1 cup), baking soda (2 tsp), baking powder (2 and 1/4 tsp) and table salt (1 tsp). Set aside.
In another bowl whisk together eggs (4 large eggs at room temperature), buttermilk ( 1 cup and 1/2 cup), oil (2/3 cup), Vanilla Extract (1 tbsp), Almond Extract (1/2 tsp).
TIP : Make your own buttermilk : measure 1 1/2 cup milk into a bowl, remove 1 tbsp and 1/2 tbsp milk and replace it with lemon juice or white distilled vinegar. Let sit for 5-10 minutes.
Bring water (1 cup and 1/2 cup) to boil, whisk in espresso powder (1 to 2 tbsp).
Pour wet ingredients (egg mixture, not boiling water) into dry ingredients and beat with a hand held mixer for about 3 minutes, until well combined. Then gradually using medium speed beat in boiling hot water mixed with espresso powder. Mixture will be fluid and it will appear runnier than other cake batters. This is normal.
Divide cake batter into prepared cake pans.
Bake at 350F. Bake 2 pans on the top oven rack (about 2/3) and 2 cake pans on the bottom rack (1/3). Bake for 30 minutes, then rotate pans. Bottom ones to the top rack and top one to the bottom rack and continue baking for additional 20-25 minutes or until toothpick inserted in the center comes out clean.
Remove baked cake from the oven and let cool for 20-25 minutes. Then run a dull knife along the edges and carefully invert cakes onto a cooling rack. Let cool for 20 more minutes. When cakes are lukewarm, wrap or cover cakes into plastic wrap or place them into ziploc bags. Let cool completely. Cakes stay soft and moist.
Make your own : measure 1 1/2 cup milk into a bowl, remove 1 tbsp and 1/2 tbsp milk and replace it with lemon juice or white distilled vinegar. Let sit for 5 minutes. Then whisk well. If you don't have lemon juice or vinegar use of these 6 Homemade Buttermilk Substitutes.
I can't taste it.
Coffee brings out the chocolate flavor. You can't really taste in the baked cake.
Yes, if you can skip it.