J’ai fait ce gâteaux à l’occasion de mon anniversaire. Il est facile, bon, moelleux à souhait et sincèrement, vous ne pouvez pas le rater. Beatty’s Chocolate Cake from Barefoot Contessa 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cups cocoa powder (I used Dutch processed) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk (J’ai remplacé par de la crème) 1/2 cup vegetable oil 2 extra-large eggs, room temperature (I used 2 large eggs and about half of another egg) 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee 1. Preheat oven to 350 F. Butter and flour two 8 or 9 inch round cake pans. 2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt and set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee just until combined. 4. Pour batter into the prepared pans and bake for 35-40 minutes or until a cake tester comes out clean.
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