Tags

 

  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Prepare you cake pans.  I used 8 in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!
Sift the flour, sugar, cocoa, baking soda, baking powder, and
salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the
bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Advertisements