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Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 cup buttermilk or 2/3 cup plain yogurt plus 1/3 cup milk
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot coffee or hot Pero/barley drink
Directions
- Preheat oven to 350º F. Prepare pans. If using two 8″ cake pans, line with parchment paper, then generously grease with nonstick spray. If making cupcakes, line 24 cupcake tins. If using a 13x9x2″ pan, generously grease with nonstick spray.
- Sift dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt) into mixing bowl. Mix with paddle attachment until well combined.
- In a separate bowl, whisk together buttermilk or yogurt/milk mixture, vegetable oil, eggs, and vanilla extract until combined.
- Turn mixer to low and slowly add liquid mixture to dry ingredients until combined, about 1 minute. Stop halfway through to scrape bottom. Turn mixer to medium low and add hot coffee. Mix just until combined, about 30 seconds to one minute. Use a strong rubber scraper to incorporate all of the batter so that no lumps remain. Batter will be very thin.
- Pour batter into prepared pans and bake just until toothpick comes out barely clean. For 8″ rounds, bake for 35- 40 minutes. For cupcakes, bake 15-20 minutes. For 13x9x2″ pan, bake for 30-35 minutes. Allow to cool complete before frosting.
This recipe is adapted from Ina Garten’s Beatty’s Chocolate Cake.