For 9″ cake pans
2 ounces cocoa powder (1/2 cup)
10.5 ounces granulated sugar (1.5 cups)
1 tsp fine sea salt
9.25 ounces (1 3/4 cups) unbleached flour
1 tsp baking soda
2 tsp vanilla extract
1/2 cup neutral tasting oil
1.5 cups hot coffee
2 large eggs, room temperature
For 8″ cake pans
1.5 ounces cocoa powder (3/8 cup)
7 7/8 ounces granulated sugar (1 1/8 cups)
3/4 tsp fine sea salt
6.94 ounces (1.3 cups) unbleached flour
3/4 tsp baking soda
1.5 tsp vanilla extract
3/8 cup neutral tasting oil
1 1/8 cups hot coffee
1.5 large eggs, room temperature
Preheat oven to 350°. Set a rack in the upper third of the oven.
Grease two cake pans, then line with parchment paper. Grease and then sprinkle generously with flour. Tap out the excess and set aside.
Whisk the dry ingredients together. Sift if desired.
Whisk the eggs in a pyrex measuring cup, then mix in the freshly brewed coffee, vanilla and oil. Gradually whisk this mixture into the dry ingredients. The batter will be thin.
Divide the batter evenly between the prepared pans. Drop each pan onto the counter from a height of about 3 inches. Do this a few times to release any air bubbles in the batter.
Bake in the uppper third of the oven for 25-30 minutes, until the cakes spring back from the touch and just begin to pull away from the edges of the pan. An inserted toothpick should come out clean.
Cool completely before removing the parchment paper and frosting.
2024 … easy. Good with Cream Cheese Frosting or whipped cream.