Mocha Chocolate Cake

Indulge in this rich and moist mocha chocolate cake that perfectly marries the deep flavors of cocoa and freshly brewed coffee. This cake is elevated with a hint of vanilla and the tanginess of buttermilk, creating a delightful balance of sweetness and richness. Ideal for dessert lovers, it’s a perfect choice for celebrations or an afternoon treat.

Ingredients:

• 1 ¾ cup (210 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (90 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240 g) buttermilk, room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ½ cup (112 g) vegetable oil
• 2 teaspoons baking soda
• 1 cup (237 g) freshly brewed coffee

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the buttermilk, eggs, vegetable oil, vanilla extract, and freshly brewed coffee until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.