Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3: Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Gradually add the hot coffee while mixing until just combined. Do not overmix.
- Step 4: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Step 6: Once cooled, frost with your favorite chocolate frosting. A chocolate ganache or buttercream would be delicious.
Notes
- Store leftover Dubai Chocolate Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey experience, reheat individual slices in the microwave for 15-20 seconds, or until heated through.
- Serve this decadent cake alongside a scoop of vanilla bean ice cream and a sprinkle of sea salt for an unexpected flavor contrast.
- To achieve a truly moist cake, ensure your coffee is freshly brewed and still steaming hot when added to the batter; the warmth enhances the cocoa flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American