Ingredients and Weight:
- Flour, all-purpose: 1 1/2 cups (180g)
- Cocoa powder, unsweetened: 1/2 cup (60g)
- Sugar, granulated: 1 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Eggs, large: 2
- Buttermilk: 1 cup (240ml)
- Coffee liqueur: 1/2 cup (120ml)
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) square baking dish.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a large bowl, whisk together the eggs, buttermilk, coffee liqueur, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 450
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 250mg
- Carbohydrates: 60g
- Protein: 5g
Dish Characteristics:
- Rich and decadent chocolate flavor
- Soft and moist crumb
- Infused with coffee liqueur for a subtle coffee aroma
- Classic American-style dessert
User Comments:
- "This cake is absolutely delicious! The coffee liqueur adds a perfect depth of flavor."
- "I love how easy it is to make. It's a crowd-pleaser for sure."
- "The cake is moist and fluffy, and the chocolate flavor is intense."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a tough cake.
- If you don't have coffee liqueur, you can substitute with strongly brewed coffee.
- For a vegan version, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk instead of buttermilk.
