Ina Garten

First, I sifted together one and three quarter cups of all purpose flour, two cups of sugar, three quarters of a cup of good cocoa powder, two teaspoons of baking soda, a teaspoon of baking powder, and a teaspoon of kosher salt. Then I put the dry ingredients into the bowl of my electric mixer. Next, the wet mix.

I combined a half a cup of vegetable oil, a cup of buttermilk, and two extra large eggs, plus one teaspoon of pure vanilla extract, and mixed them together. Then with the mixer on low, I added the wet ingredients to the dry ingredients, plus a cup of freshly brewed hot coffee, and mixed it all together.

I combined a half a cup of vegetable oil, a cup of buttermilk, and two extra large eggs, plus one teaspoon of pure vanilla extract, and mixed them together. Then with the mixer on low, I added the wet ingredients to the dry ingredients, plus a cup of freshly brewed hot coffee, and mixed it all together.

Then I poured the batter into two 8-inch pans that had been buttered, floured, and lined with parchment. into the oven 350 degrees for 35 to 40 minutes. Then I took them out to cool in their pans for 30 minutes before transferring them to a cooling rack. Okay, so that's the cake. Yeah. Now the frosting. Oh, boy, the best part. You're in charge. I am. How's that? Yeah.

Then I poured the batter into two 8-inch pans that had been buttered, floured, and lined with parchment. into the oven 350 degrees for 35 to 40 minutes. Then I took them out to cool in their pans for 30 minutes before transferring them to a cooling rack. Okay, so that's the cake. Yeah. Now the frosting. Oh, boy, the best part. You're in charge. I am. How's that? Yeah.

Two sticks of butter, unsalted butter. Yeah. Oh, no, you're not going to put that in yet. Can I just drink it? No, you can do that. You can forget the icing. Okay, we're going to turn this on. Yeah, that's good. And then we're going to put in one egg yolk. Should I do it? You should just do it. And if you don't want to use an egg yolk... You don't have to use an egg yolk. But I just did.

Two sticks of butter, unsalted butter. Yeah. Oh, no, you're not going to put that in yet. Can I just drink it? No, you can do that. You can forget the icing. Okay, we're going to turn this on. Yeah, that's good. And then we're going to put in one egg yolk. Should I do it? You should just do it. And if you don't want to use an egg yolk... You don't have to use an egg yolk. But I just did.

You told me too late. Exactly. One teaspoon of vanilla. Yes. One teaspoon. Good vanilla extract. Yes. And this is really strong coffee. It's a tablespoon of instant coffee grounds. Okay. And then slowly, this is one and a quarter cups of sifted confectioner's sugar.

You told me too late. Exactly. One teaspoon of vanilla. Yes. One teaspoon. Good vanilla extract. Yes. And this is really strong coffee. It's a tablespoon of instant coffee grounds. Okay. And then slowly, this is one and a quarter cups of sifted confectioner's sugar.

And just slowly, just put it in.

And just slowly, just put it in.

Hope I don't screw it up. You won't screw it up.

Hope I don't screw it up. You won't screw it up.

Am I going too fast? No, you're doing just fine. Okay. That's why it's sifted, so it won't clump. How important do you think sifting is for real? Actually, you know why I like sifting? It's because when you sift it, every cup is exactly like every other cup. Yeah. So it lightens it. Sometimes, you know, it can be really packed, and sometimes it can be light.

Am I going too fast? No, you're doing just fine. Okay. That's why it's sifted, so it won't clump. How important do you think sifting is for real? Actually, you know why I like sifting? It's because when you sift it, every cup is exactly like every other cup. Yeah. So it lightens it. Sometimes, you know, it can be really packed, and sometimes it can be light.

So you get the same amount of confectioner's sugar every time.

So you get the same amount of confectioner's sugar every time.

Or flour, exactly. Actually, flour I don't sift. You know what I do? I put a cup in and I lighten it, and then I scoop it.

Or flour, exactly. Actually, flour I don't sift. You know what I do? I put a cup in and I lighten it, and then I scoop it.

Just kind of fluff it up. You know, like fluffers? Excuse you?