Description
Indulge in this rich, moist, and deep chocolate cake that is perfect for festive gatherings. By using black cocoa powder and buttermilk, this recipe achieves a tender, professional-grade crumb and a striking dark aesthetic without the need for artificial dyes. It is a quick, one-bowl process that delivers a sophisticated flavor profile appealing to both children and adults, making it an ideal choice for last-minute celebrations or a cozy dessert craving.
Ingredients
2 cups all-purpose flour
1 2/3 cups granulated sugar
2/3 cup black cocoa powder
2 tsp baking soda
1 tsp baking powder
1 cup buttermilk, room temperature
1 cup hot brewed coffee
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
Instructions
Preheat your oven to 350ºF (175ºC) and line your cake pans with parchment paper.
In a large mixing bowl, combine all dry ingredients and mix on low speed for 30 seconds.
Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry mixture and mix until combined.
Gradually pour in the hot coffee while the mixer is on a low setting.
Beat the batter on medium speed for two minutes until it is smooth and uniform.
Pour the batter into prepared cake pans, filling them no more than 2/3 full.
Bake for 30-36 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before removing from pans and frosting.
Notes
Ensure your baking soda and powder are fresh for the best rise. Using room temperature buttermilk helps keep the emulsion smooth. The hot coffee is crucial as it blooms the cocoa powder, deepening the chocolate flavor significantly. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 36
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg