1 3/4 cups cake flour
1/2 cup unsweetened cocoa powder
1/4 cup dark cocoa powder (substitute regular if desired)
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oil
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup strongly brewed coffee
Whipped Chocolate Frosting
1/2 cup heavy whipping cream
1/4 cup unsalted butter, softened
1/4 cup sour cream
1 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup milk or semi-sweet chocolate chips, melted
Heat oven to 350 degrees F. Coat insides of a 13x9-inch glass baking dish with cooking spray.
In a medium mixing bowl, sift together flour, cocoa powders, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together oil and sugar until fluffy - about 1 minute. Beat in eggs and vanilla until combined - about 2 minutes. Beat in buttermilk and coffee until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
Pour batter into prepared pan (will be thin). Bake 35-40 minutes or until cake is well risen and no longer wobbles. Cool completely on a wire rack.
To make the frosting, in a large mixing bowl, using a mixer on high speed, beat cream until stiff peaks form; set aside.
In an additional large mixing bowl, using a mixer on medium speed, beat together butter and sour cream until creamy - about 1 minute. Beat in confectioners' sugar, cocoa powder, vanilla and salt until well combined - about 1-2 minutes. Beat in melted chocolate until combined. Fold whipped cream into chocolate mixture until well combined. Spread frosting over cake.
Makes 12 servings