Ingredients

• 5-Cavity Egg Shape Silicone Mold
• 1 3/4 cups Organic Unbleached White All-Purpose Flour
• 2 cups Granulated Sugar
• 3/4 cup Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Kosher Salt
• 1 cup Buttermilk shaken
• 1/2 cup Vegetable Oil
• 2 extra-large Eggs at room temperature
• 1 tsp Vanilla Extract
• 1 cup freshly brewed hot Coffee

• Your favorite Icing
• Fondant * optional
• Stencils optional
• Food Paint optional
• Paint Brushes optional
• Sprinkles optional
• Whatever You Want

Instructions

1. Preheat oven to 350°F.
2. Place the molds on a baking sheet.
3. In a large bowl, sift the dry ingredients together.
4. In a medium bowl mix the wet ingredients except for the coffee.
5. Add the wet ingredients slowly to the dry ingredients with a mixer on low. Slowly pour in the coffee. Stir with a wooden spoon until the coffee is thoroughly combined.
6. Pour the batter into the molds until just a bit over half way.
7. Place into oven and bake for around 22 minutes. Check with a toothpick to see if cakes are done. If the toothpick comes out clear, they're done. Bake for an additional two minutes at a time if they need more cooking time.
8. Cool for 3 minutes, then place on a cooling rack.
9. Repeat until batter is gone.

1. If you want to serve them with icing, ice them with your favorite icing.
2. If you want to layer with fondant, add a very thin layer of icing so the fondant won't fall off. Place in fridge for 30 minutes before adding fondant. Roll the fondant out until large enough to cover the cakes. Carefully place the fondant over the cake and spread out evenly. Cut excess fondant off with a knife.
3. If using sprinkles or similar decorations, use a bit of icing to keep the sprinkles in place.
4. You can also use food markers, stencils and food paint. The options are endless!