Valentine's day and chocolate go hand in hand and I cannot think of a more special treat than one that you bake or make yourself. This scrumptious, moist, fudgy cake is perfect filled with fudge or a berry filling, and then frosted in my all time favorite Hershey's frosting. Of course you can frost with it buttercream as well, or any of your favorites frosting's.
1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup of hot coffee
Preheat the oven to 350°. Grease and flour your 2 9" cake pans, or grease and line with parchment paper circles.
In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined. Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined. Remove the bowl from the mixer and stir the hot coffee into the batter by hand. The batter will be runny. It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For my 3 layers in 7 inch pans, that was about 15 minutes. For 9 inch pans, that should be anywhere from 20-30 minutes. Start checking around 15 minutes.
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack. If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting.
Assemble with fudge frosting in between layers and then frost with Hershey's Perfectly Chocolate Frosting.
1 cup of sugar
1/3 cup milk
Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire whick mix until creamy and cooled.
