Recipe from Sip & Savor: Drinks for Party and Porch
As featured on Instagram!
Farmer's Note: I nearly always substitute buttermilk for milk in batters (pancakes, other cakes, etc.), even in scrambled eggs. Since chocolate's natural flavor is enhanced by coffee, I use one cup of hot coffee in the batter as well.
2 cups sugar
1 3/4 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup buttermilk (shaken, not stirred)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee
Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Combine all the dry ingredients, except coffee, in a large bowl. Add wet ingredients and beat together for 2 minutes. (Sample the batter before you add the coffee). Add coffee and mix until incorporated; the batter will be thin. (Try the batter now; the chocolate has intensified.)
Divide the batter between the two pans and bake about 30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 10 minutes and then remove from the pans. Cool completely. Frost with the icing of your choice. Cookies and Cream Icing is one of my favorites!