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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease two 20cm (8in) that are 5cm (2in) deep then line with baking parchment.
Into a bowl sift the flour, sugar, cocoa, bicarb, baking powder, and salt into a large bowl. Whisk the ingredients together by hand to well incorporate then set this aside.
Into a larger bowl combine the buttermilk, oil, eggs, vanilla and coffee and whisk.
Add the wet ingredients to the dry and gently mix just to combine. Do not over-mix or beat as this cake can toughen up. Divide the mixture equally between your two prepared cake tins and tap a few times on the work surface to get out any air pockets.
Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. (Note: check after 25 minutes to be sure your not over baking!)
Remove from the oven and leave to cool for 15 to 20 minutes (or until cake pans are cool to touch) and turn out onto a wire rack to completely cool. Decorate as desired.
I will be uploading different frosting and decorating ideas soon!
For the freshly brewed coffee combine 230ml boiling water and 1 tablespoon instant coffee.
If you cannot buy buttermilk measure out 230ml milk and add 2 tablespoons of lemon juice to this mix and sit for 30 minutes and use as normal in recipe. The mixture will go chunky, this is normal.