Ingredients
1¾ cups all-purpose flour
¾ cup Dutch-process cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot espresso or strong brewed coffee
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Slowly pour in hot espresso while mixing to bloom the cocoa. Batter will be thin.
5. Divide the batter evenly between pans.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Frost or drizzle with ganache, buttercream, or hot fudge as desired.
Notes
Use high-quality cocoa for the richest chocolate flavor.
Espresso enhances the chocolate, it doesn’t make it taste like coffee.
For dairy-free, swap buttermilk with almond milk plus 1 tbsp vinegar.
This cake improves in flavor the next day — perfect make-ahead dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes, Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg