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| Ⓒ Provided by Taste of Home |
By Patricia Kreitz, Taste of Home
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper!
Total Time
- Prep: 15 min.
- Bake: 25 min. + cooling
Makes
- 16 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup baking cocoa
- 2 cups sugar
- 1 cup canola oil
- 1 cup brewed coffee
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
More Recipe: Dark Chocolate Avocado Cake Recipe
Favorite Icing:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. Sift dry ingredients together into a large bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) Pour into prepared pans.
- Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- Meanwhile, for icing, in a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl. Cover and refrigerate until chilled.
- In a large bowl, beat butter, shortening, sugar and vanilla until creamy, 3-4 minutes. Add chilled milk mixture and beat 10 minutes. Spread frosting between layers and over top and sides of cake. If desired, dust with additional cocoa.
More Recipe: Fudge Frosted Chocolate Olive Oil Sheet Cake Recipe
Tips
- Crunched for time? Bake layers in advance. They freeze beautifully.
- Cake layers can be baked in two 8-in. round baking pans plus 6 muffin cups instead of two 9-in. round baking pans.
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