Best Ever Chocolate Cake

Notes

This is one of the best cakes you will ever have. Not bragging…it’s just a fact. I think the coffee makes it stand apart from other chocolate cake recipes I have tried.
Try adding just a little bit more coffee – makes the cake more flavorful and moist.
This recipe is also really good for chocolate cupcakes. Just be sure to adjust your cooking time, as cupcakes cook quicker.
If you aren’t going to frost your cakes right away, you don’t have to put the cakes on cooling racks. You can transfer them straight from the pan to an airtight container to keep them fresh.

	2 cups all-purpose flour
	2 cups sugar
	1 teaspoon baking soda
	1 teaspoon salt
	1 cup (2 sticks) unsalted butter
	¾ cup brewed coffee
	1/3 cup unsweetened cocoa powder
	3 eggs
	½ cup buttermilk
	1 tablespoon vanilla extract

1.	Preheat oven to 350°. Spray two 9-inch cake pans with cooking spray and lightly coat in flour.
2.	In a large bowl sift together the flour, sugar, baking soda and salt.
3.	In a medium-sized saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder and ½ cup of water. Once combined, pour into the flour mixture and mix well.
4.	In a small bowl, whisk the eggs, buttermilk and vanilla extract. Add it to the batter and mix until smooth.
5.	Evenly divide the batter into the pans and bake for about 40 minutes. Let cool in the pans for 20 minutes before moving the to a wire rack to finish cooling.
6.	Once the cakes are completely cooled, frost with your favorite icing!