Ingredients
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2 cups all-purpose Flour
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2 cups Sugar
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¾ cup unsweetened Cocoa Powder
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2 teaspoons Baking Powder
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1½ teaspoons Baking Soda
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1 teaspoon Kosher Salt
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1 teaspoon Espresso Powder
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1 cup whole Milk
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2 large Egg
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2 teaspoons Vanilla Extract
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½ cup Coconut Oil
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1 cup boiling Water
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Coconut Pecan Frosting
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Baking spray
Directions
Steps
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1
Done
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Preheat the oven to 350°F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring them. |
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2
Done
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In the clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Add the milk, eggs, and vanilla and beat on medium speed until well combined. Reduce the speed to low and add the coconut oil. With the mixer still on low speed, carefully and slowly pour in the boiling water and beat until well combined, about 3 minutes. Pour the batter into the prepared cake pans. |
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3
Done
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Bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool for 10 minutes. Turn the cakes out of the pans onto wire racks and let cool completely before frosting. |
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4
Done
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Spread the frosting on the top of one of the cake layers. Top with the second layer and frost the top only. |
