Happy birthday to my dad, who turns 58 years old today! Also, it’s the official start of the countdown to finals and break! Woohoo! Here’s to a super busy few weeks and then a month of pure relaxation. For my dad’s birthday, we went to a Lebanese place on 5th Avenue called “ilili.” The food was spectacular.
- 1 and 3/4 cups (220 grams) all-purpose flour
- 1 and 3/4 cup (350 grams) granulated sugar
- 3/4 cup (95 grams) unsweetened cocoa powder (not dutch processed)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240 ml) buttermilk*
- 1/2 cup (120 ml) vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs, at room temperature*
- 1 teaspoon vanilla extract
- 1 cup (240 ml) freshly brewed strong hot coffee
- *Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
- Recipe from: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/
- Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
- For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
- Using a handheld or stand mixer, combine the buttermilk, oil, room temperature eggs, and vanilla in a large bowl. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
- Pour the batter into prepared baking pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.