Adapted from Hershey's Chocolate and AddAPinch.com

3750 cal/recipe

Ingredients

• 2 c granulated sugar
• 1 3/4 c all-purpose flour
• 3/4 c unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp espresso powder
• 2 large eggs
• 1 c milk or buttermilk
• 1/2 c vegetable oil
• 2 tsp vanilla extract
• 1 c very hot water

Directions

• Preheat the oven to 350 F.
• Grease and flour 2 9-inch round cake pans.
• Stir together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• Beat eggs, milk, oil, and vanilla in an electric mixer.
• Add dry ingredients to egg mixture and beat all on medium speed for 3 minutes.
• Stir hot coffee into batter on low speed until just incorporated.
• Divide batter among prepared pans and place pans in oven.
• Bake batter for about 35 minutes, until a toothpick inserted in the middle comes out clean.
• Remove pans from oven and cool on wire rack for 10 minutes.
• Invert pans onto wire rack to drop cakes and cool cakes completely before frosting.

Note

The espresso poweder and hot water can be substituted with strong, hot coffee.

A different flavor of extract can be used (in place of vanilla) to add a different dimension to the cake. Examples include Kahlua, orange, or almond. Some eaters like to lightly sprinkle flaky salt on top of the frosted cake for a lovely visual display and a tangy counterpart to the sweetness.