Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Set aside.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the hot coffee while mixing on low speed until the batter is smooth.
- Step 4: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Step 6: Once cooled, frost the cakes with your favorite chocolate frosting and decorate as desired. (Consider adding a sprinkle of chopped nuts or dusting with cocoa powder for an extra touch of Dubai flair).
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey experience, reheat individual slices briefly in the microwave or oven until heated through.
- Serve this decadent Dubai Chocolate Cake with a scoop of vanilla bean ice cream and a sprinkle of crushed pistachios for an extra touch of Arabian Nights magic.
- To ensure a perfectly moist cake, ensure the coffee is freshly brewed and still steaming hot when added to the batter; the steam adds a unique fluffiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American