Spices & Sprinkles

Cake Ingredients: 

• 2 cups all-purpose flour (260g)
• 2 cups granulated sugar (400g)
• 3/4 cup black cocoa powder, sifted (75g)
• 2 tsp baking powder (8g)
• 1 1/2 tsp baking soda (9g)
• 1 tsp salt (6g)
• 1 cup hot water (240g)
• 2 tsp instant espresso or coffee (5g)
• 1 cup buttermilk (240g)
• 1/2 cup vegetable oil (110g)
• 2 large eggs, room temperature (112g)
• 2 tsp vanilla extract (8g)

Cake Directions: 

1. Preheat the oven to 350°. Line and grease 3 eight inch cake pans. 
2. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt and whisk together in a large bowl. 
3. Combine the water and espresso into a different bowl and stir until dissolved. 
4. Add the buttermilk, oil, eggs, and vanilla to the coffee and stir to combine. 
5. Pour the wet into the dry and mix by hand until incorporated. 
6. Divide the batter between the pans and bake for about 24-27 minutes. 

Frosting Ingredients: 

• 2 cups (or 4 sticks) unsalted butter, room temperature (452g)
• 1 cup black cocoa powder, sifted (100g)
• 1 tsp vanilla extract (4g)
• 1/2 tsp fine table salt (3g)
• 5 cups powdered sugar (625g)
• 2/3 cup heavy cream, room temperature (180g)
• 1 1/3 cups dark chocolate chips, melted and cooled (230g)

Frosting Directions: 

1. Beat the butter on medium until smooth. 
2. Add the cocoa powder, vanilla, and salt and mix on low until incorporated. 
3. Slowly mix in the powdered sugar, adding the heavy cream halfway through. 
4. Mix in the dark chocolate on low until fully incorporated. 

Recipe by: Chelsweets