Cooking With Toots: Moist Chocolate Cake

I had a request at work to make a moist chocolate cake with whipped frosting; this is my result. I was originally going to simply buy a cake mix, but $3 for something I have all the ingredients at home for?!? NO THANK YOU!! I also provide a really great recipe for yummy, whipped chocolate frosting that may give you enough for some left overs to enjoy ;) Oh, this picture is not Photoshopped; the cake is really that moist!

Tips:

Sub for buttermilk - if you are without buttermilk, substitute by putting 1 Tablespoon lemon juice in a cup then filling the rest up with milk. Let it stand for 5 minutes until it is slightly thickened.
Feeling small - To use this recipe for cupcakes,bake the cakes at 375 degrees. Line 24 muffin tins with paper liners. Divide batter evenly among cups and bake 20-25 minutes or a toothpick inserted in the center comes out with just a few moist crumbs.
Java java - if your feeling hesitant about the coffee flavor, don't worry it only enhances the chocolate flavor and adds moisture to the cake. If you'd like, you can go decaf, but don't remove it. I promise you won't regret it. Also if you have instant, add 2 teaspoons instant coffee granules into 1 cup boiling water and VOILA!

Oven Temperature: 350 degrees

375 degrees for cupcakes

Prep Time: 5-10 minutes

Cook Time: 20-45 minutes
Servings: 1, 13x9"

2, 8 or 9"

24 cupcakes

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1/2 teaspoon salt

1/2 cup butter

2 cups granulated white sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1 cup hot coffee

Whipped Chocolate Frosting (recipe below)

Directions:

1) Move the oven rack so that the cake will sit in the middle of the oven. Preheat the oven to 350 degrees (or 375 for cupcakes).

2) Grease and flour a 13x9-inch, two 8-inch, 9-inch baking pans or line 24 cupcake tins with paper liners and set aside.

3) In a medium, bowl stir together flour, cocoa powder, baking soda, and salt. Set aside.

4) In a large bowl, cream together the butter and sugar. Add in the eggs, vanilla and buttermilk and beat until smooth. Slowly mix in the hot coffee until the mixture is combined (the batter will be runny).

5) Add in the dry ingredients and beat for 1-2 minutes until the batter is thoroughly mixed.

6) Pour the batter into the prepared pans.

7) Bake for about 30-35 minutes (20-25 for cupcakes) or until toothpick inserted in center comes out clean with just a few moist crumbs.

8) Allow the cakes to cool for 15 minutes in pans, then run a butter knife around the edges of the cake (you can keep the 13x9 inch cake in the pan if desired). Turn each cake out of the pan and transfer onto cooling racks. Cool completely before frosting.