Step-by-Step Preparation
Prepare the oven and pans
Preheat the oven to 175°C (350°F).
Grease two 20 cm (8-inch) cake pans with butter or oil.
Line the bottom with parchment paper to prevent sticking.
Make homemade buttermilk
In a glass combine:
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250 ml milk
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1 tbsp vinegar
Mix and let sit 10 minutes.
The milk will look slightly curdled — this is normal.
It helps make the cake softer and more tender.
Dry ingredients
In a large bowl combine:
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flour
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cocoa powder
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sugar
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baking powder
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baking soda
Sift or mix with a spoon for about 30 seconds.
Make sure there are no cocoa lumps.
Wet mixture
Add to the bowl:
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eggs
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buttermilk (milk + vinegar mixture)
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oil
-
vanilla
Mix with a whisk or spoon until combined.
Do not overmix.
Add hot coffee (key step)
Slowly add the hot coffee while mixing.
The batter will become very liquid — this is normal for this cake.
Baking
Divide the batter between the two pans.
Bake for 40–45 minutes.
The cake is ready when:
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the center springs back when touched
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a toothpick comes out with moist crumbs
Cooling properly
Let the cakes rest 10–15 minutes in the pans.
Remove from the pans and cool completely on a rack or plate.
Do not assemble while warm, or the cake may break.
Simple syrup
see continuation on next page
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