This is a delicious recipe and very easy to make. The buttermilk ensures that the cake is moist and rich.
3 cups all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)*
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee*
1 tsp pure vanilla extract
1. Preheat the oven to 180 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
3. Remove cakes from pans. You can either place the two cakes on top of one another with ganache or icing in the middle or you can divide each cake into two and layer it in four with icing, cream or anything else you desire inbetween. When I am feeling lazy I just make a quick icing with cocoa, icing sugar and water to give it a fudgy flavour.