Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs, at room temperature
- 1 cup brewed coffee, cooled
- 1 teaspoon citrus zest (orange or lemon)
- 1 cup milk or plant-based milk
- 1 cup heavy cream for ganache
- 8 ounces semi-sweet chocolate for ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil or non-stick spray, then line them with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together vegetable oil, eggs (at room temperature), brewed coffee (cooled), and citrus zest. Stir until everything is harmonious.
- Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined—be careful not to overmix.
- Divide the batter evenly between your prepared pans. Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in their pans for about 10 minutes before transferring them onto wire racks.
- Prepare your ganache by heating up heavy cream until just simmering and pouring it over chopped semi-sweet chocolate. Stir until smooth and glossy.
- Garnish with fresh berries or additional citrus zest if desired, then slice into generous pieces and serve immediately.
Notes
Store leftover cake in airtight container.
Reheat slices briefly in microwave.
Serve with whipped cream topping.
Add a pinch of salt for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg