Description
The richest chocolate cake you’ll ever taste with a secret ingredient that transforms ordinary cocoa into deep, dark chocolate heaven. Warning: addiction is guaranteed.
Ingredients
Scale
- 2 cups granulated sugar (400g)
- 1¾ cups all-purpose flour (220g)
- ¾ cup unsweetened cocoa powder (75g)
- 2 teaspoons baking soda (12g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon salt (6g)
- 2 large eggs, room temperature
- 1 cup buttermilk (240ml)
- ½ cup vegetable oil (120ml)
- 2 teaspoons pure vanilla extract (10ml)
- 1 cup hot coffee (240ml)
- Optional: 1 tablespoon instant espresso powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, beat eggs slightly, then add buttermilk, oil, and vanilla extract. Whisk until combined.
- Pour wet ingredients into dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
- Gradually add hot coffee to the batter, mixing on low speed until incorporated. Batter will be thin.
- Divide batter evenly between prepared pans. Tap pans gently on counter to remove air bubbles.
- Bake for 30-35 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
- Once completely cool, frost with your favorite chocolate buttercream or cream cheese frosting.