Chocolate Cake from Duff Bakes by Duff Goldman
Duff Bakes, the fun new cookbook from Food Network star Duff Goldman and Sara Gonzalez, his right-hand baker, is on sale today, so we’re celebrating with this delicious chocolate cake! It’s easy to make, super rich with just a hint of coffee flavor, and can be made with any frosting. Sure to be a hit at your next party! In Duff Bakes, Duff Goldman truly gives home bakers the down-to-earth essentials they need for creating mouthwatering favorites. Inside you’ll find the perfect muffin recipe to eat straight while waiting for your morning bus, an easy pizza dough recipe for a quick weeknight dinner, and cookie recipes for every occasion. Filled with Duff’s engaging earthiness and hilarious personality, Duff Bakes includes chapters on different types of pastry dough, a variety of cookies, brownies, muffins, bread, biscuits, pies, cakes and cake decorating, gluten-free and vegan desserts, and much more. Purchase a copy from your favorite retailer today!
Makes one 2-layer, 9-inch round cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks (1 cup) butter
- ½ cup brewed coffee
- ¹⁄³ cup unsweetened natural cocoa powder
- 3 extra-large eggs
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- Frosting of your choice
- Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.
- In a big bowl, mix the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
- In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
- Frost with the frosting of your choice (see more on frosting cakes starting on page 302).
Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you’re feeling really bold, go ahead and use a cup of a dark stout beer instead. Top it with an Irish Cream buttercream (see the recipe on page 286 but use butter, powdered sugar, and Baileys). Get creative and experiment a little—after all, it is a science project.