8 ounces buttermilk (by weight) (1 Cup Buttermilk)
2 teaspoons vanilla extract
Instructions
Preheat oven to 325*
Grease 3 8” round cake pans and line the bottoms with parchment.
Add chocolate to coffee to melt; cover 2-3 minutes then whisk until smooth.
Add buttermilk, oil and vanilla to coffee.
Sift dry ingredients into mixer bowl.
Add all liquids, including eggs to dry ingredients.
Turn mixer on low and combine until dry is moistened.
Raise mixer speed to medium and beat for 2 minutes, scraping half way through.
Scrape into pans and bake for about 25-30 minutes, until a toothpick comes out with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes then turn onto a rack to cool. Wrap tightly in plastic wrap.
Yields 48 ounces of batter
Notes
If you do not have hot coffee, simply add 2 teaspoons of instant coffee or instant espresso to 1 cup of boiled water.
Recipe by Baking With Dan at https://www.bakingwithdan.com/dans-devils-food-cake/