RECIPE

Ingredients: 

• 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

• 2 eggs

• 1 cup buttermilk

Mocha Frosting:

• 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

Directions:

• 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.