This recipe yields an intensely chocolatey, deeply moist cake that is simple to prepare using basic pantry ingredients. It is perfect for any celebration.
Author:Maya Hayes
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder, natural or Dutch-process
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot strong brewed coffee
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes, scraping down the sides of the bowl as needed.
Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.
Notes
For an extra rich flavor, use Dutch-process cocoa powder.
The hot coffee deepens the chocolate flavor without making the cake taste like coffee. Do not skip this step.
If you do not have buttermilk, let regular milk sit with one tablespoon of white vinegar or lemon juice for five minutes before using.
This cake pairs well with a simple chocolate ganache or a classic chocolate buttercream frosting.