Moist delicious chocolate cake made with coffee. Great with Chocolate Coffee Frosting!
Butter, for greasing the pans
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. Butter 2 (8-inch) round cake pans. Line them with parchment paper, then butter and flour the pans.
Sift dry ingredients into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. (Wisk together if mixing by hand.)
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Still on low, add the coffee and stir just to combine, scraping the bottom of the bowl well.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until toothpick comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely before icing.
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