Rich in dairy, chocolate and coffee, this cake is a real treat.
(Serves 6 - 8)
For the cake:
Butter for greasing cake pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 tsp. vanilla extract
1 cup freshly brewed hot coffee
1 small carton of whipping cream
1 box vanilla pudding
2 tsp. sugar
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees F.
Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the lined pans.
Baking the cake:
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine while scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Making the frosting:
Follow the instructions on the box of pudding.
Pour whipping cream into a bowl and whip it up until light and fluffy.
Add the sugar and vanilla to the cream, then gently fold the prepared pudding into the mixture until it becomes smooth and creamy.
Frosting the cake:
Place one layer of cake flat side up on a plate or cake pedestal.
With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.