Ingredients

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup good Dutch-process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 cup buttermilk, room temperature
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar

Method

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans, line bottoms with parchment.
2. Whisk all dry ingredients together thoroughly in a large bowl.
3. In a separate bowl, whisk buttermilk, coffee, oil, eggs, and vanilla until smooth.
4. Pour wet into dry and stir just until no flour streaks remain. Do not overmix.
5. Stir in the apple cider vinegar last — the batter will bubble slightly. This is correct.
6. Divide evenly between pans and bake 35–40 minutes, until a toothpick comes out clean.
7. Cool in pans 15 minutes, then turn out onto a rack. Cool completely before frosting.