Recipe courtesy of Michelle Bommarito
Total:
40 min
Active:
15 min
Yield:
18 servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan.

Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve.

Brew a fresh pot of French roast coffee. Cool and reserve.

In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl.

Add in the brewed coffee and combine on low speed.

Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl.

Gently fold in the sifted dry ingredients.

Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.

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