Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment so the layers release cleanly.

2. 2

   In a big bowl, whisk 1¾ cups flour, 1¾ cups sugar, ¾ cup unsweetened cocoa, 1½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until the cocoa looks evenly mixed — no dry cocoa streaks.

3. 3

   Add 2 large eggs, ½ cup neutral oil, 1 cup buttermilk, and 2 teaspoons vanilla. Whisk until smooth. Stream in 1 cup hot coffee or hot water while whisking — the batter will look thin and glossy. That's right; the hot liquid blooms the cocoa.

4. 4

   Divide evenly between the pans. Bake 28–32 minutes until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs. Cool in the pans 10 minutes, then turn out onto a rack and peel off the parchment. Cool completely before frosting or dusting with powdered sugar. You want moist, tender chocolate layers with a fine crumb — not dry cake or a sunken underbaked middle.