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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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For those of us who crave intense chocolate flavor. Recipe is from Smithfield. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
2 tablespoons sugar |
1 cup unsweetened dark cocoa powder |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup cold espresso |
1 cup buttermilk |
1/2 cup vegetable oil |
1 cup butter, melted |
1 1/3 cups dark cocoa powder |
6 cups powdered sugar, sifted |
2/3 cup milk |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
3. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
4. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
5. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
6. Add a small amount of additional milk, if needed. Stir in vanilla.
7. Frost cake and garnish as desired.
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