COCOA CAKE WITH EASY BUTTERCREAM FROSTING

Cocoa Cake with Easy Buttercream Frosting image

Yield makes 12 to 16 servings

Number Of Ingredients 11

2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 tablespoon baking soda
1 cup warm strong coffee
1 cup buttermilk
3/4 cup canola oil or vegetable oil
1 egg
1 tablespoon vanilla extract
Cocoa Buttercream Frosting (recipe follows)

Steps:

Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter or grease a 9 × 13-inch cake pan.
In a large mixing bowl, stir together the flour, sugar, cocoa, salt, and baking soda until blended. Make an indentation in the center of the dry ingredients and measure in all the remaining ingredients, except the frosting.
Mix at low speed with an electric mixer, scraping the sides of the bowl with a spatula, until all the ingredients are well blended. Turn the mixer speed to high and beat for 2 to 3 minutes, until the batter is smooth and light.
Pour the batter into the prepared pan and bake in the center of the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Cool the cake on a wire rack. Frost the cake when it is completely cooled.
Cocoa Buttercream Frosting
Melt 8 tablespoons (1 stick) butter in a saucepan. Remove from the heat. Stir in 2/3 cup unsweetened cocoa, 3 cups powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla extract, and continue to stir until the frosting is smooth and creamy.