Barefoot Contessa Chocolate Cake Recipe

Preheat oven to 350F.  Grease and parchment line 2 8-inch cake pans.

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra-large eggs

1 tsp vanilla extract

1 cup freshly brewed hot coffee

Sift the flour, sugar ,cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with the paddle attachment and mix on low speed until combined.

In a medium bowl combine the buttermilk, oil, eggs and vanilla.  With the mixer running on low slowly pour in the wet ingredients into the dry.  With mixture still on low speed, slowly pour in the coffee, and mix just until combined.

Scrape down the sides and bottom of the bowl.  Pour into prepared pans.

Bake for 35-40 minutes, until cake springs bake when touched lightly or a toothpick inserted in centre comes out clean.  Cool for about 10 minutes then remove from pan.  Left cool and chill before icing with your favourite icing.

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