Fluffy Chocolate Cake

This is a take on Ina Garten’s “Beatty’s Chocolate Cake”.  I loved the flavor and the texture–and consistency!–of that recipe, but the structure was a bit weak for layering or travel.  In May, I had messed up on making my Lemon-Lavender Cookies and was left with three cups of flour with some added salt and baking powder.  I saved this dry mix, knowing I’d use it somewhere, and a week later I decided to bake it into Beatty’s Chocolate Cake recipe–though the amount of flour was double what was called for.  The thing is, that didn’t matter.  The cake came out just as delicious and fluffy, but it held up better than Beatty’s.  So, in October, I repeated this “mistake” and made it into my roommate’s birthday cake.  Avenue Q themed, because we are theatre people.  So if you want a rich-tasting but lightweight chocolate cake that won’t fall apart, look no further!  I used it with Sweetapolita’s Chocolate Fudge Frosting.


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Fluffy Chocolate Cake

Yield: 2 nine-inch rounds


(Butter and Flour for greasing pans)

3 c. All-Purpose Flour

2 c. Granulated Sugar

3/4 c. Cocoa Powder

2 t. Baking Soda

1 t. Baking Powder

1 t. Salt

1 c. Buttermilk

1/2 c. Vegetable/Canola Oil

2 Eggs

1 t. Vanilla Extract

1 c. Fresh Hot Coffee


Preheat oven to 350 degrees.  Grease two 9-inch pans with butter, then shake flour around the pans to coat in a thin layer.

Combine all dry ingredients in a mixing bowl (Ina likes a KitchenAid with the paddle attachment).  Beat together buttermilk, oil, eggs, and vanilla.  If using an electric mixer, put it on low, and slowly add the wet mixture to the dry.  This can also be done by hand.  After they have been combined, stir in the hot coffee.

Divide batter evenly between pans, and bake for about a half hour.  Watch closely to make sure it does not overbake.  Let cool in pans for 30 minutes, then flip out onto cooling racks.



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