2 cups flour
1 t baking powder
3/4 t baking soda
2 t salt
1 stick butter
1 cup sugar
2 t vanilla extract
1 cup buttermilk
3 lbs. confectioners sugar
1.5 cups of cocoa powder
4.5 sticks butter, softened
6 T instant cocoa powder
1.5 cups cup warm heavy cream
Preheat oven to 350
Prepare three 4-inch cake pans by spraying with pam.
In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
Beat in eggs one at a time.
Gently beat in buttermilk until just combined.
Slowly add flour mixture until completely smooth.
Pour batter into prepared pans and bake for 30 minutes.
While cakes are in the oven, in a large bowl, mix confectioner’s sugar with cocoa powder; then, add butter.
Dissolve instant coffee powder into heavy cream.
In the stand mixer, combine sugar mixture and heavy cream mixture.
Increase to high speed and beat for 3 minutes.
Allow cakes to cool for 15 minutes and then remove from pans.
Once the cakes have cooled, spread frosting in between each cake layer.
Apply #ChefanieSheet & enjoy!
30 minutes active time, 1 hour total time. Serves 6.
Note: This cake batter is enough for three 4-inch cake pans.