Ingredients
Makes 3 6” round cake layers.
2 cups all-purpose flour
2 cups sugar
1 1/2 cups dark cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1 cup whole milk
1/2 cup vegetable oil
2 large eggs, room temp
2 teaspoons vanilla extract
1 cup hot coffee, black
Instructions
Preheat oven to 330 degrees.
Place all the dry ingredients in a large bowl and whisk to combine.
Add in all of the liquid ingredients at once and mix together using a whisk or a mixer with a whisk attachment until batter forms.
The batter will be thin and runny in consistency! Prepare baking pans fitted with parchment paper and sprayed with baking spray.
Bake in the middle rack until the cake is springy and the toothpick comes out clear - roughly 20-30 minutes. Remove cake from pan on a cooling rack and cover with plastic wrap to trap moisture into the cake. Let come to room temp before covering in plastic wrap and storing in the freezer until ready to decorate!
Decorate using my American Buttercream recipe!