¾ cup (90 grams) good quality, dark Dutch-process cocoa powder
2½ teaspoons (12 grams) baking soda
2 teaspoons (10 grams) baking powder
1 teaspoon (8 grams) salt
1¼ cups (300 ml) buttermilk (use real buttermilk here, no substitutions)
¾ cup (180 ml) brewed coffee or espresso
⅔ cup (160 ml) vegetable oil
3 eggs, room temperature
1 tablespoon (15 ml) pure vanilla extract
Instructions
Preheat oven to 350° F. Grease three 6 in cake pans (7 or 8 in will work fine as well), line with rounds of parchment and dust with flour, tapping out the excess.
Whisk or sift all dry ingredients, including sugar in a large bowl or the bowl for an electric mixer. Combine eggs, buttermilk, coffee, oil and vanilla in a bowl and whisk gently.
Add wet ingredients to dry ingredients mix on medium speed for 1 min. Divide batter evenly between prepared pans.
Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 5 more minutes. Cool on wire rack for 20 minutes, then invert on rack until completely cool.
To store, wrap each cake layer in 2 layers of plastic wrap and put in a freezer bag. Store in fridge for up to 3 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-jasmine-raspberry-ice-cream-cake/