*INGREDIENTS
°1 ¾ cups all-purpose flour
°2 c granulated white sugar
°¾ cup unsweetened cocoa powder
°1 ½ teaspoon baking soda
°¾ teaspoon of salt
°2 large eggs
°1 cup buttermilk or substitute by putting 1 tablespoon of white vinegar in a cup then filling the rest with milk; let stand 5 minutes until thickened
°½ cup melted butter
°1 tsp of vanilla extract
°1 cup hot coffee or 2 teaspoons instant coffee in 1 cup boiling water
*INSTRUCTIONS
Preheat oven 350ºF. Grease and flour (ideally using cocoa powder - see note) two 9-inch baking pans and line them with circles of parchment paper.
In large bowl of stand mixer, combined flour, sugar, cocoa, baking soda & salt on low speed for one minute.
Add eggs, buttermilk, melted butter and vanilla extract and beat on medium speed until dough comes together, about 30 seconds. Pause to scrape the sides and bottom of the mixer bowl and paddle. Beat 15 sec more, until mix is almost smooth.
Remove the bowl from the mixer and stir in the hot coffee with a rubber spatula.
Pour the batter evenly between the two pans and bake on the middle rack of the oven for 25 to 35 minutes, until a thermometer inserted in the center registers 190ºF.
Leave to cool for 15 mn in pans, then run butter knife around edges of each cake. Line 2 cooling racks with parchment paper.
Placing cooling rack on top of every mold. Wearing oven mitts, use both hands to hold racks in place while turning cakes onto racks. Lay the racks and tap gently on the bottom of the pans until the cakes release. Cool completely before handling or icing.
Enjoy !
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