INGREDIENTS
- 1 cup (80g) unsweetened cocoa powder (not Dutch processed)
- 1 cup hot coffee (240 ml)
- 2 cups sugar (400g)
- 1 ¾ cup (210g) all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk (240 ml)
- ½ cup vegetable oil (120 ml)
- 2 tsp vanilla extract
CREAM CHEESE FROSTING
- 24 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened (120 grams)
- 2 teaspoons vanilla extract
- 4 1/2 cups (560 grams) powdered sugar, sifted
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INSTRUCTIONS
- Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
- If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
- In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
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Full Instructions : Click Here