Ingredients:

  • 1 ¾ cups (210g) All-Purpose Flour
  • 2 cups (400g) Granulated Sugar
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 1 cup (240ml) Buttermilk
  • ½ cup (120ml) Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup (240ml) Hot Brewed Coffee (or boiling water)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan, or line with parchment paper for easy removal.
  2. In a large mixing bowl, vigorously whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until just combined.
  4. Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just incorporated—a few streaks of flour are fine. Do not overmix.
  5. Carefully pour the hot coffee (or boiling water) into the batter. Whisk very gently until the batter is smooth and thin. (The batter will be runny; this is correct.)
  6. Pour the batter into the prepared loaf pan. Bake for 30–35 minutes.
  7. Check for doneness by inserting a skewer into the centre. It should come out with moist crumbs attached. If it comes out completely clean, it may be slightly overbaked.
  8. Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing or frosting.