Ingredients
1 & ¾ cups all‑purpose flour
¾ cup unsweetened dark cocoa powder (at least 60% cocoa)
2 cups granulated sugar
1 & ½ teaspoons baking powder
1 & ½ teaspoons baking soda
1 teaspoon fine salt
2 eggs (room temperature)
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee (strong, not bitter)
Optional: ½ teaspoon espresso powder for extra richness
Instructions
Preheat your oven to 350°F (175°C).
Grease two 9‑inch round cake pans and line with parchment circles.
Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
Add eggs, milk, oil, and vanilla; beat just until combined.
Slowly pour in hot coffee while mixing on low until smooth.
Divide batter evenly into prepared pans.
Bake 30‑35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes before transferring to a rack to cool completely.
Notes
Use high‑quality dark cocoa and chocolate for best depth.
Do not overmix the batter, as this can make the cake dense.
If using espresso powder, dissolve it in the hot coffee before adding.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert / Cake
- Method: Baking
- Cuisine: International
- Diet: Vegetarian