Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.

   • 💡Use cocoa powder instead of flour for dusting
   • 💡Line bottoms with parchment
2. 2

   Sift together flour, cocoa, baking soda, baking powder, and salt.

   • 💡Sifting prevents cocoa lumps
   • 💡Measure cocoa before sifting
3. 3

   In large bowl, beat sugar, eggs, buttermilk, oil, and vanilla.

   • 💡Room temp ingredients blend better
   • 💡Beat until well combined
4. 4

   Add dry ingredients to wet, mixing until smooth.

   • 💡Batter will be thick at this point
   • 💡Scrape bowl well
5. 5

   Slowly stir in hot coffee until batter is thin and smooth.

   • 💡Batter will be very liquid - that's normal!
   • 💡Coffee should be very hot
6. 6

   Divide between pans. Bake 30-35 minutes until toothpick comes out clean.

   • 💡Don't overbake - check at 30 min
   • 💡Layers should spring back when touched
7. 7

   Cool in pans 10 minutes, then turn out onto racks.

   • 💡Run knife around edges first
   • 💡Cool completely before frosting