– 1¾ cups all-purpose flour – 2 cups granulated sugar – ¾ cup unsweetened cocoa powder – 2 tsp baking soda – 1 tsp baking powder – 1 tsp salt – 2 large egg – 1 cup buttermilk – ½ cup vegetable oil – 2 tsp vanilla extract – 1 cup hot coffee
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This helps prevent the cake from sticking after baking.
In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Stir gently until well mixed.
Add eggs, buttermilk, oil, and vanilla. Beat with a mixer on medium speed for 2 minutes. The batter will be thick and smooth at this point.
Slowly stir in hot coffee. The batter will now be thin, but that’s okay—it helps make the cake extra moist and rich.
Pour the batter evenly into the prepared pans. Tap them gently on the counter to release any air bubbles before baking.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
Frost with your favorite chocolate frosting once the cake is completely cool. Enjoy the moist, rich, and delicious flavor in every bite!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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