The following is a recipe I adapted from a chocolate cake recipe at Add A Pinch. The dark brown sugar and hot coffee result in a very moist, not-too-sweet chocolate cake that’s TO DIE FOR:
- 2 cups all-purpose flour
- 2 cups dark brown sugar
- ¾ cup Hershey’s cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 stick butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup bold hot coffee
Filling: 2-4 tablespoons blackberry preserves or jam (if you get the low sugar kind you’ll find this adds a nice tart contrast with your cake)
Frosting: I highly recommend this Buttercream Frosting Recipe. I sprinkled nutmeg on top of mine for an extra pop of flavor and to hide the chocolate cake crumbs that showed through 🙂
- Preheat oven to 350º F
- Prepare two 8-inch round cake pans by spraying with baking spray and lightly flouring. Don’t skip the flouring part or these babies will stick in the pan because they’re so moist!
- In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt a large bowl.
- In another bowl, melt your butter, then add brown sugar, eggs, vanilla extract, milk, and hot coffee, and blend until the sugar dissolves and the mixture is slightly bubbly on top.
- Mix your wet ingredients thoroughly with your dry ingredients. This will result in a very thin cake batter not suitable for cupcakes (unless you’re a wiz with a ladle) but perfect for cake pans.
- Pour batter evenly between your two oiled and floured cake pans. Bake for 25-30 minutes, or until a toothpick in the center comes out clean.
- Once they’re done, let them cool for about 10 minutes before removing them from the pan to cool completely.
- After the cakes have cooled, slather your blackberry preserves in between the layers and frost that beauty!