From Old Ruby's kitchen

desserts

Magnolia Chocolate Cake

ingredients

cake

  • nonstick baking spray
  • 2 cups granulated sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons instant coffee crystals

  • 1 cup hot water

  • buttercream icing

  • 1 cup (2 sticks) unsalted butter, at room temp
  • 1 cup vegetable shortening*
  • 1/2 teaspoon fine kosher salt
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar, sifted
  • 3 tablespoons milk
  • *shortening will help stabilize your buttercream icing, if you want to substitute you can replace with one cup unsalted butter.

directions to make the cake:

  1. Preheat the oven to 350 degrees F. Spray three 8-inch round pans with nonstick baking spray.
  2. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. In a stand mixer fitted with the whisk attachment, combine the eggs, milk, oil, and vanilla and whisk on medium speed until well combined, 1 to 2 minutes. On low speed, slowly add the flour mixture and mix until combined.
  4. In a small bowl, stir the coffee crystals into the hot water. With the machine on low, slowly pour the coffee mixture into the mixer. Turn the mixture to medium speed and whisk until the batter is smooth, 1 to 2 minutes.
  5. Divide the batter evenly among the three pans. Bake until a tester inserted in the center comes out clean, about 22 minutes. Let the cake layers cool in the pans on wire racks for 10 minutes, then unmold them onto the racks to cool completely. The cake layers must be completely cooled before you assemble the cake. a