Made with THC tincture
PREP TIME 15 MINS COOK TIME 40 MINS TOTAL TIME 55 MINS
What you will need:
One large bowl, one medium bowl, two 8-inch round cake pans, one spatula, one whisk or hand mixer, measuring cups, measuring spoons, and tincture.
- THC tincture
- 1 ¾ cup flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoons baking powder
- ½ teaspoons salt
- 1 cup buttermilk, (at room temperature)
- 2 extra-large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup (112g) vegetable oil and tincture mixture
- 2 teaspoons baking soda
- 1 cup freshly brewed coffee
Preheat oven to 350 degrees °F and lightly grease and flour two 8-inch round cake pans.
Pour THC tincture into ½ cup measuring tool, make up the difference with olive oil, and place to the side.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In a medium bowl, combine the buttermilk, eggs, vanilla, vegetable oil and tincture mixture together
With the mixer on low speed, slowly add the wet ingredients to the dry. With the hand mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350 degrees °F, until a cake tester or toothpick comes out mostly clean (just a few crumbs).
Cool in the pans for 5-10 minutes, then turn them out onto a cooling rack and cool completely before icing.
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