Ingredients
Method
- 1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan or two 9-inch round pans and line with parchment paper.
- 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Whisk until just combined. Do not overmix.
- 4. Carefully pour in the hot coffee or hot water. The batter will be very thin. This is normal. Whisk until smooth.
- 5. Pour the batter into the prepared pan. Bake for 18-22 minutes for round pans or 25-30 minutes for a 9x13 pan. A toothpick inserted in the center should come out with a few moist crumbs.
- 6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
1. Hot coffee enhances the chocolate flavor. You won't taste coffee. You can use hot water instead.
2. Buttermilk is key for a moist cake. To make your own, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.
3. Do not overbake. The cake continues to cook as it cools. Pull it out when a toothpick has a few moist crumbs.
4. Store covered at room temperature for 3 days or in the fridge for 1 week.
2. Buttermilk is key for a moist cake. To make your own, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.
3. Do not overbake. The cake continues to cook as it cools. Pull it out when a toothpick has a few moist crumbs.
4. Store covered at room temperature for 3 days or in the fridge for 1 week.