Servings: 10-12 Prep: 30 Minutes Cook Time: 40-50 Minutes

Margaret’s Chocolate Birthday Cake

Ingredients

Butter, for greasing the pans

3/4 cup unsalted butter

3 cups sugar

3 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon pure chocolate extract

2.6 cups all-purpose flour, plus more for pans

1.3 cups good cocoa powder

3 teaspoons baking soda

1.5 teaspoon baking powder

1.5 teaspoon kosher salt

1.5 cups buttermilk, shaken

1.5 cups freshly brewed hot coffee

1 recipe whipped chocolate cream cheese frosting

1 recipe raspberry sauce

Directions

Preheat the oven to 350 degrees.
Grease two 9″ cake pans with butter and then line them with parchment paper.
In the bowl of an electric mixer, cream together the butter and the sugar until the mixture is light and fluffy.
Add in the eggs, one at a time, beating after each addition.
Add in the extracts.
In a large bowl, sift together the flour, cocoa, salt, baking powder, and baking soda.
In a medium bowl, mix together the coffee and the buttermilk.
Alternate mixing in the flour and buttermilk mixture in five parts, starting and ending with the flour. (Flour, buttermilk, flour, buttermilk, flour).
Mix until just mixed.
Divide batter equally between two pans.
Bake for 40-50 minutes or until a toothpick inserted from the middle comes out clean.
Remove from pans and let cool completely on a wire rack.
Frost with whipped chocolate cream cheese frosting and top with raspberry sauce.