Ingredients
Scale
- 2 cups all purpose flour
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup cocoa powder hershey's
- 1 ½ teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups chocolate chips
- ½ cup corn syrup
- ¼ cup milk
- 1 teaspoon vanila extract
- 2 cups unsalted butter softened
- 2 cups powdered sugar sifted
- 1 cup cocoa powder sifted
- 1 teaspoon salt
Instructions
- Preheat your oven to 335ºF and prepare two 9-inch cake pans with cake goop or another preferred pan release.
- In the bowl of your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low for 5 seconds until just combined.
- Add eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Mix on medium speed for 2 minutes, then scrape the bowl.
- Reduce mixer speed to low, add hot coffee, and mix until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pan for about 15 minutes, then invert onto wire racks to cool completely before frosting.
Notes
Ensure the coffee is hot when adding it to the batter for the best flavor infusion.
The cake can be stored covered at room temperature for up to 3 days.
For added richness, consider using dark chocolate cocoa powder.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.