Step 2: Mix the Dry Ingredients
In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. This creates an even cocoa distribution and prevents lumps.
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Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, melted butter (or oil), and vanilla extract. Mix until the batter is smooth and thick.
Step 4: Add the Hot Coffee
Slowly pour in the hot coffee while mixing on low speed. The batter will look thin—this is exactly what makes the cake incredibly moist and tender. Coffee enhances the chocolate flavor, but you can use hot water instead.
Step 5: Bake the Cake
Pour the smooth batter into prepared pans. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Step 7: Frost or Serve as Desired
Cover with buttercream, drizzle with chocolate glaze, or enjoy plain with powdered sugar.
Variation
1. Double Chocolate Buttermilk Cake
Stir 1 cup chocolate chips into the batter for a richer, fudgier finish.
2. Buttermilk Chocolate Sheet Cake
Bake in a 9×13 pan and top with warm chocolate icing for a classic school-cafeteria style cake.
3. Blackout Chocolate Cake
Add extra cocoa and fill with chocolate pudding layers for an ultra-dark, New-York inspired chocolate cake.
5. Gluten-Free Version
Use a cup-for-cup gluten-free baking blend. The buttermilk keeps the texture soft and fluffy.
COOKING NOTE:
Using hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It’s an essential secret for bakery-level richness. If you prefer no caffeine, use hot water or decaf coffee.
Serving Suggestions:
Serve slices warm with a scoop of vanilla or chocolate ice cream.
Top with berries for a fresh, bright contrast.
Drizzle with warm ganache for a decadent dessert.
Pair with whipped cream for a lighter finish.
Add chocolate curls or sprinkles for parties and birthdays.
Tips:
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Don’t overmix the batter—mix just until smooth.
Always use room temperature eggs for better texture.
Measure cocoa powder correctly by spooning and leveling.
If cake layers dome too much, trim the tops for leveling.
Store leftover cake covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze unfrosted layers for up to 3 months.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per slice):
(Approximate values for 12 servings)
Calories: 340
Protein: 4g
Sodium: 280mg
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