Vatigo Cakes and Catering.

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Chops platter for the coming weekend.
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VATIGO... ... passion for duty!!!

Chocolate Cake

2 cups flour (240 g)
½ cup vegetable oil or oil of choice - I used canola (118 ml)
1 teaspoon baking powder - heaped
1 teaspoon baking soda - heaped
1 teaspoon salt
1-2 cups sugar I used 1 cup (200-400 g)
2 large eggs
½ cup cocoa powder (50 g)
1 cup boiling water (236 ml)
2 teaspoons vanilla extract
1 teaspoon instant coffee powder
1 cup liquid milk (240 ml)
Chocolate Buttercream Frosting
½ cup butter (113 g) - softened
3 cups icing sugar (375 g)
2 tablespoons liquid milk (or more as needed)
1 tablespoon vanilla extract
½ cup cocoa powder (50 g)

Instructions
Chocolate Cake
Heat oven to 350 degrees F (180 degrees C). Grease and dust with cocoa powder, two 9-inch round baking pans.

In a large bowl, whisk together the flour, baking powder, baking soda, instant coffee powder, salt and sugar.

Add eggs, milk, oil and vanilla extract to the whisked powder. Mix well until everything is well incorporated.

Add boiling water to the water and mix well. It is going to become very thin. This is normal.

Pour the batter into prepared cake pans and bake at 350 degrees F (180 degrees C) for about 35 minutes until a toothpick inserted in the middle of both cakes comes out clean.

Let the cake cool completely then spread frosting on top if you so wish.

Chocolate Buttercream Frosting

Put butter into a stand mixer and cream on low for about one minute. Add in icing sugar, one cup at a time, beating the butter and sugar after each addition. Add in milk and vanilla extract and beat. Add the cocoa powder and beat to a spreading consistency. If the frosting is too light, add more sugar. If it is too thick, add a little milk.

Credit to preciouscore

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VATIGO... passion for duty!!!

It's cake o'clock over here... What's the time over at your side???