Yield: 3 x 8 inch Cakes
| Ingredients | Amount | Notes |
|---|---|---|
| Strong Coffee | 315g | HOT |
| Cocoa Powder | 132g | Dutch |
| Eggs (large) | 2 + 1 yolk | or 3 medium size |
| Oil | 154g | Any Neutral Oil |
| Buttermilk | 335g | |
| Vanilla | 10g | |
| AP Flour | 360g | |
| Granulated Sugar | 540g | |
| Baking Powder | 7g | |
| Baking Soda | 13g | |
| Salt | 10g |
Procedure:
- Brew at least 2 Cups of strong black coffee and make sure it is very hot. Preheat your oven to 350⁰ Fahrenheit. Line 3 x 8 inch pans with a parchment circle on the bottom and thoroughly grease the sides of the pan.
- Add your cocoa powder to a large bowl (that can hold all of the ingredients) and pour your hot coffee on top. Stir this together with a whisk to hydrate and set aside for 5 minutes.
- Add your eggs one at a time to the coffee mix and stir to fully incorporate before adding the next egg. Then add your oil, stir to incorporate, add buttermilk and vanilla, stir to incorporate.
- Add the remaining ingredients on top of the chocolate/coffee mix, switch utensil to a rubber spatula and mix everything together until there are zero dry spots.
- If you made this recipe using the chart above, you should have almost exactly 2000g of batter. For 3 x 8 inch cake pans, that is roughly 665g of batter per pan.
- Bake the cakes for roughly 15 minutes, til there is zero wobble to the cakes, and they are very slightly starting to pull away from the edges of the pan.
- Remove from the oven and let cool for at least 15 minutes before inverting the pans to remove the cakes.
- I hate frosting so that part is up to you. Eventually there will be options on the site, but for now it’s dealer’s choice.
Special Instructions / notes:
This recipe makes roughly 2000 grams of batter, feel free to divide that however you’d like, just be cautious of your bake time.
These are general amounts I’ve seen across the board for various cake pans if you wish you swap sizes: 6 inch – 350g, 8 inch – 550g, 10 inch – 875g. Cupcakes are roughly 50g per tin.
The amount of batter in these cakes makes them perfect for cutting in half, so you can go from 3 layers to 6 layers.