Ingredients:

  • 2 cups (240 g) All-Purpose Flour, sifted
  • 2 cups (400 g) Granulated Sugar
  • ¾ cup (75 g) Unsweetened Cocoa Powder, Dutch-process
  • 1 ½ teaspoons (7 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 cup (240 ml) Buttermilk, room temperature
  • ½ cup (120 ml) Vegetable Oil
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 cup (240 ml) Hot Liquid (Strong Coffee or Boiling Water)
  • For the Buttercream:
  • 1 cup (225 g) Unsalted Butter, softened, room temperature
  • 4 cups (500 g) Powdered Sugar, sifted
  • ½ cup (50 g) Unsweetened Cocoa Powder, Dutch-process
  • 1 teaspoon (5 ml) Vanilla Extract
  • 4 – 6 tablespoons (60 – 90 ml) Whole Milk or Heavy Cream
  • ¼ teaspoon (1 g) Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake tins. Line the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl. Whisk thoroughly until fully combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
  4. Mix Batter: Gradually pour the wet mixture into the dry ingredients. Mix on low speed (or by hand) until the batter is just smooth. Do not overmix.
  5. Bloom the Cocoa: Carefully and quickly whisk in the 1 cup of hot coffee or boiling water. The batter will be very thin; this is correct and crucial for moisture.
  6. Divide and Bake: Pour the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cooling: Let the cakes cool in the tins for 10 minutes. Invert them onto a wire rack and allow them to cool completely—at least 45 minutes—before frosting.
  8. Prepare the Buttercream: Using a stand mixer, beat the softened butter until light and fluffy (about 3 minutes). Stop the mixer, then sift the powdered sugar and cocoa powder into the bowl.
  9. Achieve Consistency: Start mixing on very low speed until the sugar is incorporated, then increase speed to medium. Add the vanilla extract, salt, and 4 tablespoons of milk/cream. Beat until light and fluffy. Add remaining milk, 1 tablespoon at a time, until the desired spreading consistency is reached.
  10. Assembly and Crumb Coat: If necessary, level the cake tops using a serrated knife. Place one cake layer on your serving platter and spread a thin, even layer of buttercream over the top and sides (the crumb coat). Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is set firm.
  11. Final Frosting: Apply the remaining buttercream, using an offset spatula to spread a generous, smooth, and even final coat over the top and sides of the cake.
  12. Serve: For the sharpest slices, chill the finished cake for at least 30 minutes before cutting and serving.