cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Serving Size: 1 (58) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 43 g29 %
Total Fat 4.8 g7 %
Saturated Fat 2.9 g14 %
Cholesterol 26.1 mg
Sodium 202.9 mg
Dietary Fiber 1.1 g4 %
Sugars 17.3 g69 %
Protein 2.4 g
Preheat oven to 350 degrees.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.