One-Stage Chocolate Cake
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup canola oil
- 2 large eggs
- 1 cup buttermilk — well shaken
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder
- 1 cup boiling water
- Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Place a parchment circle in each one, spray again, and sprinkle each pan with about 1 teaspoon of flour. Evenly distribute the flour and dump out the excess.
- Combine the sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix at low speed until blended.
- In a separate mixing bowl, whisk together the oil, eggs, buttermilk, and vanilla. Slowly add the liquid ingredients into the dry ingredients on low speed until just blended. Stop the machine and scrape around the bowl with a rubber spatula. Scrape the bottom and around the sides of the bowl to make sure that all the ingredients are blended thoroughly and there are no lumps.
- Mix the espresso powder into the boiling water to make coffee and pour coffee into the batter. Blend well on low speed for 10 to 20 seconds.
- The batter will be thin. Divide the batter between the two prepared cake pans.
- Bake for 30 to 35 minutes or until a small, sharp knife inserted into the center of the cakes comes out clean. Cool until lukewarm and remove the two round layers from the pans onto wire racks to cool completely.
- Frost as desired.
Makes 2 9-inch round layers