This is probably the best chocolate cake I have ever tasted! I love a moist chocolate cake. I believe it is the freshly brewed coffee in this recipe that keeps the cake so moist.
1 3/4 cups all-purpose flour, plus more for the pans
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed coffee
one 340g (12 oz) bag of frozen dark sweet cherries (optional)
chocolate frosting (I use Betty Crocker ready made rich and creamy chocolate frosting)
Preheat the oven to 350 degrees F. Butter two 8 X 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Thaw the bag of dark sweet cherries (optional).
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Add the dark sweet cherries and spread evenly on the frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Sprinkle chocolate sprinkles on the top of the cake.
Brew some fresh coffee and enjoy it with this delicious chocolate cake!
All images taken by me.