DebrasFoodTravelsandFun: Moist Chocolate Cake

I'm baking a cake for my friends son's 1st birthday. We decided to go with a chocolate cake with chocolate filling and a white whipped cream frosting. Chocolate, because it's a easy crowd pleaser and whipped cream frosting because its perfect for kids who are going to smash it and eat with their little hands. Also in my opinion, buttercream is too sweet. This is the perfect frosting if you want it tame the sugar down. Something exciting about this cake (well, I think it's exciting...) is that I used organic virgin coconut oil instead of vegetable oil. You can substitute coconut oil easily and you don't need to worry about GMO's or processed food in your cake. Also, coconut smells and tastes way better!

Ingredients:

1 3/4 cup flour

2 cups of sugar

1 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon salt

3/4 cup coco powder

1 cup buttermilk

1/2 cup melted coconut oil

1 teaspoon vanilla

2 eggs

1 cup hot black coffee

Preheat oven to 350

Butter and dust 9" pans with flour

Mix all the dry ingredients together in a big bowl

Whisk wet ingredients together, but do not add the coffee yet. (Might get clumpy b/c the coconut oil is cooling. That's ok, it will melt again when you add the hot coffee)

Slowly add dry ingredients 1 cup at a time. Alternating pouring some coffee into the mix.

Once all ingredients are mixed together and you've scrapped the bowl with a spatula, transfer evenly into baking rounds.

Bake for 35-40

Place on cooling rack in the pans before removing cake. Wait until it is an ok temperature for you to hold the pan. Doing this too early can break the cake.

Once totally cooled level the cakes with a cake level. You can get these at Michaels

Rim the cake with chocolate frosting and fill with a chocolate layer (I used store bought)

Place 2nd cake layer on top.

Place in fridge. You want the cake to be cold before adding the whipped cream frosting so it doesn't melt.