Believe it or not, this was the only photogenic side to our Oreo crumble frosted chocolate cake, a little dry but overall pretty savory!
Ingredients
- Unsalted butter, softened, for pans
- 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup warm water
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
Directions
- 1Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes
- 2Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
- 3Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.
