Ingredients
Scale
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot strong brewed coffee (or hot water)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla; mix until just combined.
- Stir in hot coffee—the batter will be thin. Pour evenly into pans.
- Bake 30–35 minutes, or until a toothpick inserts clean. Cool in pans 10 minutes, then transfer to wires racks.
- For ganache: Heat 1 cup heavy cream until simmering; pour over 8 oz semi-sweet chocolate chips. Let sit 5 minutes, then whisk until smooth.
- Level cakes, spread chocolate buttercream between layers, then pour ganache over top, letting it drip down sides.
Notes
- Use high-quality cocoa for deepest flavor.
- Hot coffee intensifies chocolate flavor without making the cake taste like coffee.
- For a healthier twist, swap half the sugar for coconut sugar and use plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
