Ingredients
Scale
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (112 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (237 g) freshly brewed hot coffee or hot water
- 1 ½ cups (3 sticks / 340 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar
- ¾ cup (88.5 g) cocoa powder
- 2 teaspoons vanilla extract
- 1 pinch table salt
- 4 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.
- In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- With the mixer on low, gradually add the wet ingredients to the dry ingredients.
- Slowly stir in the hot coffee or water until just combined, scraping down the bowl as necessary.
- Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
- Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with moist crumbs. Check at 28 minutes to prevent overbaking.
- Allow the cake to cool completely in the pan on a wire rack.
Notes
Ensure that all ingredients are at room temperature for best results.
Adjust the baking time based on your oven to achieve the desired moistness.
Frost with your favorite chocolate frosting for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.