Perfect Buttermilk Chocolate Cake

No one can resist a piece of chocolate cake when offered. I like to make chocolate cake to entertain my guests for an afternoon tea. It happens that the recipe presented here is partly attributable to my friend, to which I added some buttermilk and yogurt to lighten up the cake. The frosting can be bought in the store to save time for the baker as Chef Sandra Lee always suggests. I add chia seeds gel to cut back on some of the butter, and I am so happy to see the results of this recipe. It looks wonderful and tastes even better.

Ingredients:
3 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa
1 cup boiling water
1 cup buttermilk
1/2 cup butter (room temperature)
1/4 cup coconut oil
1/4 cup chia seeds gel
2 cups sugar
4 eggs
2 tsp vanilla extract

Directions:
Preheat oven to 350°. Grease well and flour two 9” x 2” layered cake pans.
In a bowl, combine cocoa powder with boiling water. Use a wire whisk to mix until smooth. Cool completely.
In another bowl, sift flour, salt, baking soda, and baking powder.
Combine the buttermilk with cocoa mixture.
In a Kitchenaid or other stand mixer at high speed, beat butter, coconut oil, and chia seeds gel with sugar until light and fluffy (about 2 minutes). Add eggs one at a time, scraping bowl occasionally until light (about 5 minutes). Turn speed to low. Beat in flour mixture, alternating between ¼ of the cocoa mixture and the buttermilk mixture four times, beginning with the flour and ending with the flour. Do not over beat. Divide the batter evenly into the pan. Smooth the top and bake for 25 to 30 minutes. Cool in the pan for 15 minutes. Using a spatula, carefully loosen the cake on all sides and remove from pan. Let cool.