Mahogany Cake
A rich and moist chocolate cake that's easy to make and perfect for any occasion, from birthdays to cozy family dinners.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa powder for the best flavor.
- 1 cups granulated sugar
- 1 cups brown sugar, packed
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Ensure they are at room temperature for better mixing.
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 1 tablespoon vanilla extract
- 1 cups hot coffee Add slowly to avoid cooking the eggs.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract.
- Slowly add the hot coffee, whisking continuously until combined.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Note that the batter will be thin.
- Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Serving
- Frost with your preferred buttercream or cream cheese frosting before serving.
- For an extra special treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Fresh berries or a rich chocolate sauce can also elevate the experience.
Storage
- To store Mahogany Cake, keep it in an airtight container in the refrigerator for up to five days.
- If you want to freeze it, wrap each layer tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months.
Notes
Use high-quality cocoa powder for the best flavor. Ensure your ingredients are at room temperature for better mixing. Do not overmix the batter; it should be combined but still slightly lumpy for the best texture. Experiment with different frostings like cream cheese or caramel for unique flavors.