1 cup granulated sugar
4 oz dark chocolate, chopped (not semi-sweet or milk chocolate)
½ cup unsalted butter
½ cup vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
For the Espresso Buttercream:
2 teaspoons instant espresso powder
1 tablespoon water
1 cup unsalted butter, softened
5 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt (just a pinch)
Instructions:
1. Prepare Your Equipment:
Preheat the oven to 350°F (175°C).
Butter three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. Create the Chocolate Mixture:
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