Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 cups granulated sugar
2 large eggs at room temperature
1 1/2 cups buttermilk
1 cup vegetable oil or unsalted butter (melted)
1 tbsp vanilla extract
1 cup boiling water
1/2 cup brewed coffee or espresso (cooled to warm)
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch round pans or line with parchment paper.
Whisk flour, cocoa, baking powder, baking soda, and salt. Sift twice into separate bowls.
Cream sugar and eggs until light and fluffy. Add oil or melted butter and vanilla extract; mix until combined.
Alternate adding dry ingredients and buttermilk to the creamed mixture in three parts, beginning and ending with dry ingredients. Mix on low until combined.
Stir in boiling water and cooled coffee. Mix until just incorporated.
Pour batter into prepared pans. Bake for 25–32 minutes until a toothpick inserted comes out clean.
Cool completely, then frost with ganache or serve plain with fresh berries.
Notes
For dairy-free/vegan options: Use 1/2 cup milk + 1 tsp lemon juice or apple cider vinegar instead of buttermilk, and substitute oil with vegan butter.
Sift dry ingredients twice to prevent lumps and ensure a tender crumb.
Do not open the oven before 25 minutes to avoid sinking.
Gluten-free version: Use 1:1 gluten-free flour mix and bake in a water bath to prevent cracks.
- Prep Time: 15
- Cook Time: 30
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg