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Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ cup (89 g) dutch-processed cocoa powder
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup (237 ml) brewed coffee, hot (regular or decaf)
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, softened
- 6 tablespoons dutch-processed cocoa powder
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 cups (250 g) confectioners' sugar
- 6 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with parchment, leaving overhang for easy removal.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk hot coffee, buttermilk, oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix gently by hand or on low speed until smooth. The batter will be thin.
- Pour the batter into the prepared pan and spread evenly. Tap the pan to release air bubbles.
- Bake for 35 to 40 minutes, until a toothpick in the center comes out with a few moist crumbs. Check at 35 minutes as the cake might need the full bake time.
- Cool the cake in the pan on a wire rack for at least 30 minutes before frosting.
Notes
Ensure the coffee is hot for better mixing with the ingredients.
Let the cake cool completely before adding frosting for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg