2017 is finally here! It’s going to be an eventful year for me; I’ll be graduating from high school and starting college. It’s been a little crazy lately, what with college applications and holiday events, but today I had lots of time to experiment with my first cake of 2017.
Lately in Iowa it’s been between twenty and thirty degrees , but my outdoors-y family bundled up and headed out to Lake McBride for a hike today. I love hiking whatever the weather, but I knew from experience that everybody would come home craving a cup of coffee and something chocolaty.
This recipe is quick and so easy that I didn’t even get out a mixer, opting to mix by spatula instead. The cake comes out rich and moist, with lovely hints of espresso. I foresee that I will be making this recipe quite often in the year to come! Enjoy!
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cups cocoa powder
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk (you can substitute regular milk, but buttermilk gives a richer flavor)
- 1/2 cup vegetable oil (or any flavorless oil–I used avocado oil)
- 1 cup brewed coffee
- 1 tablespoon vanilla
- Powdered sugar for dusting (optional)
Preheat the oven to 350 degrees. In a large bowl, sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Pour in the oil and vanilla, then add the buttermilk and eggs. When these have been mixed in, add the coffee and mix well (make sure to scrape the bottom and sides of the bowl). Pour the batter into a tall 8 inch diameter round pan or a 13 by 9 rectangular pan and bake for around 30 minutes, until a knife inserted into the center of the cake comes out dry. If you wish to dust with powdered sugar, allow the cake to cool first or the sugar will melt (I know from experience) and your cake will be a little bit ugly (but still delicious).