Super Moist Cocoa Cake

 

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk, buttermilk, almond or coconut milk

1/2 cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

1. mix all dry ingredients until well combined

2. add milk, oil, eggs and vanilla extract and whisk well. With mixer on low, carefully pour the boiling water in

3. distribute cake batter in 1 or 2 oiled or well buttered cake pans and bake at 350° for 35-40 minutes, or until a toothpick inserted in the middle comes out clean

Note: Batter will be very liquid! Use a cake pan without any slits to prevent batter from spilling

Chocolate Buttercream Frosting

Half the recipe is you made one cake pan and will not be filling the middle of the cake 

1 1/2 cups butter

1 cup unsweetened cocoa

5 cups confectioners sugar, sifted

1/2 cup milk

2 teaspoons vanilla extract

1 teaspoon espresso powder

1. whisk cocoa and butter together until very well combined

2. add sugar and milk to butter mixture alternating, and mixing on high after each addition

3. add espresso powder and vanilla extract. If the mixture seems too dry add milk, or add sugar if you need to thicken 

4. place in refrigerator for 15 minutes before frosting