MARYANNE'S CHOCOLATE CAKE

The Best Chocolate Cake...This chocolate cake is moist, rich and light and soooo delicious.

This is one of my favorite chocolate cakes to make I recently made this cake for my new sister in law Maryanne! 

Would you like the recipe?

•1 3/4 cups all-purpose flour, plus more for pans
•2 cups sugar
•3/4 cups good cocoa powder
•2 teaspoons baking soda
•1 teaspoon baking powder
•1 teaspoon kosher salt
•1 cup buttermilk, shaken
•1/2 cup vegetable oil
•2 extra-large eggs, at room temperature
•1 teaspoon pure vanilla extract
•1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Prepare you cake pans, line with parchment paper, then butter and flour.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.


In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.


Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

And then adorn it with this finishing jewel. Espresso Buttercream Frosting!!!!

• 6 ounces good semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Place chocolate in a heat-proof bowl and place in microwave - yes microwave. You can use a double broiler but I find my method works just fine. 30 seconds at a time. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.


Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.


Last but not least - EAT!!! 
Welcome to the family Maryanne -I'm so glad you're marrying my brother :)