Yield: Three 6" round layers
1 1/2 cups (180 g/6 oz) all-purpose flour
1 1/3 cups (275 g/10 oz) sugar
1/2 cup (60 g/2 oz) dark cocoa powder
1 1/4 teaspoons (6 g) baking soda
1 1/4 teaspoons (5 g) baking powder
1 teaspoon (5 g) salt
75 mL (2.5 liquid oz) vegetable oil
140 mL (5 liquid oz) buttermilk
130 mL (4.5 liquid oz) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon (15 mL) vanilla (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
1. Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess.
2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.
3. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 30 minutes. Try not to over bake.
4. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.