Double Chocolate Layer Cake
1 3/4 cups all purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 350 degrees F. For a typical cake - butter two 8-inch pans and line with parchment paper; then butter the paper. Dust the pans with flour, tap out any excess. (For the Creeper I used eight 2 1/4 x 5-inch loaf pans and two 2 x 4-inch loaf pans, all buttered and lined with buttered parchment.)
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt at low speed of an electric mixer. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla; whisk together. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Pour the batter into the prepared pans. Bake for 35 minutes, or until cake tests done with a toothpick. (The loaf pans for the Creeper baked for 17 minutes before testing done.) Let cakes cool in pan for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off parchment paper.
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