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This recipe makes for 4-6” round cakes.
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Pre-heat oven to 350F.
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Butter 4-6" cake pans and place a parchment paper circle in the bottom of pans. Butter parchment. Set aside.
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Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using it instead of coffee. Set aside.
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Cream butter at medium-high speed for 1 minute.
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Add sugar slowly, cream for another 2 minutes.
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Add eggs to the mixture, one at a time, scraping the bowl in between and making sure the first egg is incorporated before adding the second one.
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Add vanilla extract and mix.
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Slowly add milk, mix to combine.
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Pour dry ingredients over wet mixture.
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Fold with a spatula slowly, until ingredients are just combined.
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If you see big clumps of cocoa powder, you can use the whisk to try to gently smooth the batter out.
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Once batter is incorporated, pour hot coffee in the bowl. Whisk until combined.
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Pour batter evenly onto baking pans.
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Bake in pre-heated oven for 10-20 min. After the 10 minute mark, keep checking regularly, because you don’t want to burn your cakes or overbake them. Remove them from the oven once a toothpick comes our clean once inserted in the cake.
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Once you remove it from the oven, wait 10 minutes, flip cakes onto a cookie cooling rack and let cakes cool.
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Once cool, wrap each layer individually in plastic wrap and refrigerate until ready to use. I like to leave my layers in the fridge for quite a bit so they can firm up and make it easier to assemble and decorate the cake. Specially an oil based cake such as this one, which is a super moist and fluffy cake.