The Perfect Chocolate Cake
Creating a decadent Chocolate Caramel Cheesecake Cake has never been easier or tastier!
Servings: 12 slices
Ingredients
- 1 3/4 c 210g all-purpose flour
- 2 tsp. McCormick pure vanilla extract
- 2 extra-large eggs at room temperature
- 1/2 c 112g vegetable oil
- 1 c 240g buttermilk (room temperature)
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 c 90g good unsweetened cocoa powder
- 2 c 400g granulated sugar
- 1 c 237g freshly brewed hot coffee (I use decaf)
Instructions
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.