This is my go to when I make chocolate cupcakes or cakes…I love this recipe so much, you get the chocolate flavor, the coffee flavor…so yummy!
For frosting, I use my basic buttercream and salted caramel sauce for filling.
The picture at the top of this recipe is this chocolate cake recipe, three layers of chocolate cake with buttercream and salted caramel sauce on each layer. I decorated it with cake lace, which is edible and flexible with a caramel cage and spun sugar on top.
I’ll post directions next time on how I made the caramel cage and spun sugar next time.
Chocolate Cake
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Ingredients
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- Butter and flour to grease cake pans
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1 1/4 cups cocoa powder
- 3 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 3 extra-large eggs, at room temperature
- 2 teaspoon vanilla paste (or extract)
- 1 1/2 cup cold coffee
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Directions
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- Grease and flour your cake pans
- Set oven to 350 degrees Fahrenheit
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a stand mixer and set to low so it combines
- Add in the remaining ingredients one at a time, keeping the mixer on low. Don’t be alarmed that the mixture is almost soupy, it will cook properly.
- Stop mixer. Use a spatula to mix ingredients to make sure the dry ingredients on the bottom have been added, if not, move dry to the top and mix again with the stand mixer.
- Pour the mixture into the three cake pans having the mixture be even as possible between the three.
- Add the pans to the oven and cook 35-40 minutes. Check the cakes at 35 and test to make sure it comes out clean. Overbaking a chocolate cake is so bad because it can easily be very dry.
- Let it cool in the pan for 30 minutes then remove and let it cool longer.
- Then you know…do your decoration stuff
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Notes
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Posted by 
Natalie Journeys 