Bobby Flay-german Chocolate Cake

Total Time: 57 mins Preparation Time: 15 mins Cook Time: 42 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 12 tablespoons unsalted butter, at room temperature, plus more for pans
• 1 cup good quality dutch-processed cocoa powder
• 2 tablespoons good quality dutch-processed cocoa powder
• 1 1/2 cups muscavado light brown sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups strongly brewed black coffee, at room temperature
• 1 1/2 cups buttermilk
• 3 large eggs
• 2 teaspoons pure vanilla extract

Recipe

• 1 preheat the oven to 325 degrees f. butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
• 2 whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• 3 melt the 12 tablespoons of butter in a medium saucepan over medium heat. whisk in the cocoa powder and cook for 1 minute. remove from the heat, add the sugars and whisk until the sugar is dissolved. add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
• 4 divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. let cool in the pans on a baking rack for 20 minutes. then invert the cakes the baking rack and let cool for at least 1 hour before frosting.