Dark Chocolate Cake

INGREDIENTS:

1 and 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs, at room temperature

1 cup buttermilk, at room temperature

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup hot water

DIRECTIONS:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

In a separate mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well incorporated.

Stir in the hot water until the batter is smooth. The batter will be thin – this is normal.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.