Chocolate Butter Cake 

1 cup hot coffee
1 cup cocoa powder
1 cup cold water
3 cups cake flour
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
8 oz. (2 sticks) unsalted butter
2 1/2 cups sugar
4 large eggs
1 1/2 tsp. vanilla extract

Preheat the oven to 350F and grease and flour two 10x3-inch round pans . Combine the hot coffee and cocoa together until no lumps remain. Add cold water and whisk until smooth. Sift the flour, baking soda, baking powder, and salt together. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, creaming well on medium speed. Mix in the vanilla. Add the dry ingredients to the butter and egg mixture alternating with the cocoa mixture, making 3-4 additions of each. Mix until smooth. Pour 3 cups of batter into one pan and the remaining batter into the other. Bake the less full pan for 20-25 minutes and the more full pan for 30-35 minutes, or until a tester tests clean. Cool completely before turning them out of their pans. Before icing, split the larger layer into 2 equal layers (resulting in a 3-layer cake).

Yield: 9 cups of batter

Ruth's note: I don't particularly care for mocha so I was tempted to sub hot water for coffee, but am glad now that I didn't. The coffee does not make itself known as a flavor accent at all, but somehow deepens and enriches the chocolate flavor of the cocoa. This recipe is my new "standard" chocolate butter cake, hands down. I recently made this cake again and it stayed moist and delicious for 5 days after being baked (which is as long as it lasted!).

Source of recipe: "The Whimsical Bakehouse"

Chocolate Butter Cake