1 3/4 Cups all-purpose flour
3/4 Cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1/2 Cup oil
2 Cups sugar
2 Large eggs
1 tsp. vanilla extract
1 Cup buttermilk
1 Cup strongly brewed coffee
Grease and flour baking pan(s) and set aside. Preheat oven to 350° F.
In a medium-sized bowl sift together flour, cocoa, baking soda, baking powder and salt; set aside.
In a large bowl, using an electric mixer on medium speed, beat together oil and sugar until fluffy, about 1 minute.
Beat in eggs and vanilla until combined, about 2 minutes. Beat in buttermilk and coffee until combined.
Reduce mixer speed to low and gradually beat in flour mixture until just combined. Batter will be very thin.
Pour batter into prepared pan(s)* and bake per the following or until the cake no longer jiggles in the pan and a toothpick inserted in the middle comes out clean.
DO NOT OVER-BAKE.
Line muffin tins with paper liners and spray with cooking spray. Fill paper lined cupcake tins half full. Bake 12-15 minutes. Makes approximately 36 cupcakes.
Fills three pans. Do not try to fit all of the batter into two. Bake 20-25 minutes.
Bundt or 13×9 Pans:
Fill pan 2/3 full. Use excess batter to make cupcakes. Bake 30-40 minutes.
Cool in pan for 10 minutes then remove from pan – do not allow the cakes to cool completely in the pans or they will be difficult to remove. If you need to handle the cakes beyond turning them out, use waxed paper as the cake will stick to your hands.
Creamy Chocolate Frosting
12 oz. semi-sweet chocolate chips
8 oz. cream cheese, at room temperature
8 Tbsp. butter, at room temperature
3 Cups powdered sugar
6 Tbsp. cocoa powder
Pinch of salt
1 Cup sour cream
Melt chocolate chips over a double-boiler or by microwaving and stirring in 30-second intervals. Set aside until cool to the touch, stirring occasionally.
Sift together the powdered sugar, cocoa powder and salt then set aside.
Beat cream cheese and butter on medium speed with an electric for 3-4 minutes or until fluffy.
Gradually add the powdered sugar mixture and beat for about a minute or until thoroughly incorporated.
Add the cooled chocolate and sour cream and continue to mix at medium-low speed until the mixture is smooth and creamy.
Add powdered sugar – 1/4 cup at a time – to thicken if necessary.
We have added chopped nuts and/or coconut to the top of the cake.
Recipe found here – South Your Mouth