Ingredients
Scale
- 2 C sugar
- 1 3/4 C flour
- 3/4 C + 2 Tb unsweetened dutch processed cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 C buttermilk
- 1 C prepared coffee (I used decaffeinated instant coffee for my chocolate baking since I don’t drink coffee)
- 1/2 C vegetable oil
- 2 tsp vanilla
Instructions
- Heat oven to 350 degrees and grease two 9 inch round pans, or a 9×13″ cake pan. If using rounds, I like to line the bottom of my rounds with parchment so they come out without sticking!
- In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients and then beat until completely combined. Divide the batter between the two rounds evenly.
- Bake for 35 minutes for round pans or 40 minutes for rectangular pan. Times may vary to test with a toothpick in a center. Only a few moist crumbs should stick….no raw batter!
- Cool for 10 minutes before removing the rounds from the pans to cool completely. Frost once cool.
Nutrition
- Serving Size: 1/12th (just cake)
- Calories: 306
- Sugar: 34g
- Sodium: 415mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg