I finally found the perfect chocolate cake recipe. This picture here doesn't give it justice, because I made with the 'Hot chocolate buttercream icing' that came with the cake recipe. The hot chocolate mix used in the icing recipe gave it an unpleasant texture, and I wouldn't recommend it for the kind of cake. I believe a simple ganache would suit it better. But the cake was just heavenly, both rich and light, incredibly moist, and with the strong cocoa/chocolate taste I was looking for. A big thank you to Megan (whatmegansmaking blog) for sharing this beauty with the world.
DARK CHOCOLATE CAKE
Cake recipe from Sweetapolita
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9″ cake pans with butter and flour or parchment paper. Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). The batter will be liquidy. Pour into prepared pans.
Bake for 20 minutes, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean – approximately 35 minutes total. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.