Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Add eggs, coffee, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and homogeneous.
- Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let cool in the pans for 10 minutes. Then, turn out onto wire racks to cool completely.
Cook Notes
- The coffee in the recipe doesn’t impart a coffee flavor but acts as a flavor enhancer for the cocoa, resulting in a richer chocolate taste.
- For a dairy-free version, substitute the buttermilk with almond milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations
- Keto Version: Use almond flour in place of all-purpose flour, a sugar substitute for white sugar, and unsweetened almond milk mixed with vinegar in place of buttermilk.
- Low-Carb Version: Follow the keto version adjustments for a lower carbohydrate content.
Nutrition Fact
A single serving (1/12th of the cake) approximately contains 350 calories, with 14g of fat, 52g of carbohydrates (including 32g of sugars), and 5g of protein.
Note: The nutritional facts are estimates based on the ingredients listed. For a more accurate calculation, consider the specific brands and quantities of ingredients used in your recipe.
