Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with cocoa powder.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine well.
- In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a whisk or electric mixer on low speed until just combined. Do not overmix.
- Slowly pour in the boiling hot coffee (or water) while whisking gently. The batter will be very thin and liquid; this is normal.
- Divide batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Notes
Chef Luna's Expert Tips:
1. Weigh your flour: Using a kitchen scale (250g) ensures your cake isn't dry.
2. Don't skip the coffee: It deepens the chocolate flavor without making the cake taste like java.
3. Room Temp: Ensure eggs and buttermilk are not cold, or the oil will not emulsify properly.
1. Weigh your flour: Using a kitchen scale (250g) ensures your cake isn't dry.
2. Don't skip the coffee: It deepens the chocolate flavor without making the cake taste like java.
3. Room Temp: Ensure eggs and buttermilk are not cold, or the oil will not emulsify properly.