Ingredients

The following ingredients have 16 Servings
  • 2 eggs ((at room temperature))
  • 3/4 cup buttermilk
  • 1/4 cup plain greek yogurt
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup hot black coffee
  • 1/2 cup semi-sweet chocolate chips ((optional))
  • 3 sticks (1 1/2 cups) salted butter ((softened to room temperature))
  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3-4 tablespoons heavy whipping cream

Instruction

  • 1. Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
  • 2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
  • 3. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting.