INGREDIENTS
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546g (2 3/4 cups) granulated sugar
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4.5g (3/4 teaspoon) salt
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69g (3/4 cup) dutch processed cocoa powder
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5g (1 teaspoon) baking soda
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237ml (1 cup) boiling water
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237ml (1 cup) canola oil
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10ml (2 teaspoons) vanilla extract
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2g (2 teaspoons) instant expresso powder or crystals
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218 grams (1 3/4 cups, spooned and leveled) bleached all purpose flour
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4 large egg yolks
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2 large eggs
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1/4 cup buttermilk
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non-stick spray
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Preheat your oven to 350°F. Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to t
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You'll need two 9" or two 8"cake pans for this cake. Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
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In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining ac
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While waiting on the chocolate mixture, get your mise en place goin' on! Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs. (If you're odd like me, you'll remove the stringy white chalaza fr
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When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's
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Divide the batter between your two pans and place in the oven on your baking stone. Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it. Allow the cake to cool for 10
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Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.