Ingredients
- Softened unsalted butter, for pans (I use spray)
- 1 ½ cups unbleached all-purpose flour, plus more for pans
- 1 ½ cups sugar
- ¾ cup Dutch-process cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¼ teaspoons kosher salt (we use Diamond Crystal)
- 2 large eggs, room temperature
- ¾ cup low-fat buttermilk (or milk plus 1 tbsp vinegar)
- ¾ cup hot tap water
- 2 teaspoons pure vanilla extract
- 6 tablespoons vegetable oil
Chocolate Frosting (Optional)
- 2 1/4 cups confectioners sugar
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 6 ounces cream cheese
- 1 1/2 sticks unsalted butter
- 9 ounces bittersweet chocolate
- 3/4 cup creme fraiche
Preheat oven, prep pans, and combine dry ingredients:
Preheat oven to 350°F. Butter or spray and dust with flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add wet ingredients:
Whisk in eggs, buttermilk, water, vanilla, and oil.
Move batter to pans and bake:
Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes.