Ingredients
FOR THE CAKE
- 3/4 c unsweetened dark cocoa powder
- 1 1/2 c all-purpose flour
- 1 1/2 c sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 large eggs
- 3/4 c low-fat buttermilk
- 3/4 c warm coffee
- 3 tbsp. vegetable oil
- 1 tsp. McCormick pure vanilla extract
FOR THE WHIPPED CREAM
- 1 c cold heavy cream
- 1 tsp. vanilla extract
- 1 tbsp. confectioners’ sugar
Instructions
FOR THE CAKE
- Preheat oven to 350 degrees. Prepare two 8-inch round cake pans. Add cocoa, flour, sugar, baking soda, baking powder, and salt and then pour into the bowl of a mixer. Mix on low speed until just combined.
- Slowly add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 25-30 minutes.
- Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely.