2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup water or brewed coffee
3/4 cup canola oil
4 large eggs
1 teaspoon vanilla
Whisk dry ingredients together; set aside.
Whisk wet ingredients together; set aside.
Stir dry ingredients into wet ingredients.
Bake at 350 in greased, floured pan(s) until cake springs back when lightly pressed.
(13x9x2-inch pan OR two 9-inch round pans)
MC's Chocolate Frosting
1/2 lb bittersweet chocolate
6 1/2 oz unsalted butter
1 tsp espresso powder dissolved in 1 Tbs. hot water
2 tsp vanilla
1 1/2 cups SIFTED powdered sugar (sift into measuring cup)
3 Tbs. unsweetened cocoa powder
5 oz unsalted butter
1/2 tsp salt
1 cup heavy cream
Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter. Put over pan of simmering water. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined. Remove from heat and stir in espresso and vanilla. Cool to room temperature.
Whisk together powdered sugar, cocoa and salt in a bowl.
Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart. Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds.
Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
Can be frozen. Bring to room temperature before using.
Plenty for a 9" layer cake.