Source: Barefoot Contessa at Home
Confession: When I baked this cake over the weekend, I forgot to add the two teaspoons of baking soda, which is why these rounds look on the thin side in the photos above. If you decide to make this cake, you can look forward to layers twice as thick and twice as light. This is the third time I’ve made this cake this month, and of course I had to goof on the day I decided to take pictures. Anyway, without baking soda, this cake is still delicious, but the texture of the cake when it is made properly is SO light and lovely. Also, Ina makes this cake in the stand mixer, but it doesn’t seem necessary, so I whisk by hand.
Also, this cake is similar to the double chocolate cake I made last year, which is richer and denser and also delicious. Not a chocolate fan? Angel Food Cake is a favorite birthday tradition in my family.
- Butter, for greasing the pans
- 1 3/4 cups (7.75 oz | 222 g) all-purpose flour, plus more for pans
- 2 cups (14.75 oz | 418 g) sugar
- 3/4 cups (2.25 oz | 66 g) good cocoa powder
- 2 teaspoons (3/8 oz | 10 g) baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs (98 g) at room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl. Whisk until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry. Add the coffee and stir just to combine. Batter will be really thin. Pour the batter — if you feel like being really precise, pour about 690g of batter into each pan — into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.