$ $ $ $ $
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30 mins

This perfect chocolate cake has saved many a last minute birthday celebration - or random Tuesday night - ha!
Quite possibly the easiest chocolate cake ever! Don't let the coffee put you off, the cake does not take on the flavour at all. Really, it just tastes like even chocolaty-er chocolate.

There is no butter in this cake so to make it dairy free simply substitute the buttermilk with your non-dairy milk of choice mixed with a Tbsp of lemon juice.

Posted by JJ from Sydney, New South Wales, Australia • Published See JJ's 5 projects »
  • Step 1

    Quick Directions:
    - Preheat oven to 350°F [180°C]

    - Grease and line base of 8" pans then flour sides, or use 24 cupcake papers.

    - Whisk all the ingredients together.

    - Bake for 35-40 mins (cake) or 18-20 mins (cupcakes)

    - Cool, frost, inhale.

  • Step 2

    Preheat the oven to 350°F [180°C].

    - Grease the bottom and sides of two 8”round cake pans. Line the base with a round of baking [parchment] paper, then tap flour around the exposed sides.

    - If making cupcakes, line 20 or 24 cups with paper liners – depending on if you want large or small cupcakes.

  • Step 3

    Sift the dry ingredients into a large bowl.

    Whisk together the buttermilk, oil, eggs and vanilla in a jug.

  • Step 4

    Add wet ingredients to dry and whisk well until well combined.

    Add hot coffee and whisk again, scraping down the bowl to make sure it is all combined.

  • Step 5

    ***This batter is REALLY THIN*** like chocolate soup pretending to be cake batter, it is supposed to be this way, just trust in the magic of the oven.

  • Step 6

    For Cupcakes:
    - Divide batter evenly across the cups. It will look like there is not enough bit you only need a couple Tbsp in each.
    - Bake 18-20 minutes or until a toothpick comes out clean.
    - Cool in pan 5 minutes before turning onto a rack to cool completely.
    - Frost

  • Step 7

    For Layer Cake:
    - Divide evenly into the two prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
    - Cool in the pans for 20 minutes, run a knife around the edge, turn out onto a cooling rack. Remove parchment paper and let cool completely.
    - Trim tops flat, place 1 layer on a plate and spread the top with frosting.
    - Place the second layer on top, spread the frosting evenly on the top and sides of the cake.

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