recipe adapted from Add a Pinch
makes one 6 inch layer cake and 12 cupcakes
(also makes one 9 inch layer cake or 36 cupcakes)
INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup olive oil
2 large eggs
2 tsp vanilla extract
1/4 cup strong espresso
3/4 cup boiling water
Dark Chocolate Frosting x 2
METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans and/or a muffin tin with cupcake liners if using.
2. In the large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.
3. Add buttermilk, olive oil, eggs, vanilla and mix together on medium speed. Reduce speed and carefully add espresso and boiling water until well combined. You can do this by hand if desired. And please note that the batter is suppose to be thin.
4. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a toothpick inserted into the cake comes out clean.
5. Let cakes cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting (about 30 minutes). Once the cakes are cool enough, trim them with a serrated knife so that the tops are flat.
6. Make the frosting. Place one cake layer on a serving plate and cover with frosting. Repeat with remaining layers. Spread remaining frosting on top and decorate as desired.
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