Double Dark Chocolate Cake

• 1-3/4 cup All-purpose Flour
• 1-3/4 cup White Granulated Sugar
• 3/4 cups Unsweeted Cocoa Powder (I Use Hershey's)
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 1 cup Buttermilk, Shaken
• 1/2 cups Vegetable Oil Or Canola Oil
• 2 whole Large Eggs, At Room Temperature
• 2 teaspoons Vanilla Extract
• 1 cup Hot Coffee Or Hot Water

1. Preheat oven to 350 F. Line two 8-inch round cake pans with parchment paper, then butter or spray with PAM. Alternately, if baking cupcakes, line muffin pans with 30 cupcakes liners, or for mini cupcakes with 8 dozen liners.
2. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined, about 1-2 minutes.
3. In another bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla.
4. Add the wet ingredients into the dry and mix until incorporated, about 1-2 minutes. With mixer on lowest setting, slowly and carefully add the coffee (or hot water) and stir just to combine. Batter will be very thin and runny but don't worry!
5. Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. For cupcakes, adjust baking time to 18-19 minutes. For mini cupcakes, reduce baking time to 13-14 minutes.
6. When done remove pans from the oven and set on a rack. Cool in the pans for 10 minutes, then turn them out onto a cooling rack.
7. Recipe produces two 8-inch round cakes or about 30 regular size cupcakes. This recipe yields 8 dozen mini cupcakes!
8. Recipe slightly adapted from Ina Garten.

allpurpose, sugar, cocoa, baking soda, baking powder, kosher salt, buttermilk, vegetable oil, eggs, vanilla, coffee

Taken from tastykitchen.com/recipes/desserts/double-dark-chocolate-cake/ (may not work)