INGREDIENTS
FOR THE CAKE
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups dark chocolate cocoa powder (unsweetened)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup oil (I used avocado oil)
- 2 teaspoons vanilla extract
- 1/4 teaspoon coffee extract
- 1 cup boiling water
FOR THE CHOCOLATE WHIPPED CREAM FROSTING
- 1 1/2 cups powdered sugar
- 1/4 cup dark chocolate cocoa powder
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla extract
INSTRUCTIONS
FOR THE CAKE
- Preheat oven to 350 degrees, and spray two nine-inch baking pans with baking spray. Cut four 1 inch by 12 inch strips of parchment paper and arrange them in an “X” across each of the baking pans. This will give you “tabs” to remove the cakes from the pans after they are baked.
- In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and extracts. Beat the ingredients together with a hand mixer on low speed, and then gradually increase to medium speed for about 2 minutes.
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