- 1 3/4 cup (210g) all-purpose flour
- 1 tsp. vanilla extract
- 2 extra-large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1/4 tsp. Instant coffee.
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 cup unsweetened cocoa powder, I use Hershey’s
- 1 cup granulated sugar.
- 1 cup brown sugar.
- 1/4 cup of hot water.
- Amount needed Of nuts or choco-chips.
Sift the flour, sugar, cocoa, baking soda, baking powder, instant coffee and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the
Add the hot water and mix slowly.
Place in a mold with waxed paper to prevent it from sticking and easy to unmold. Add the pieces of walnuts at the top of the mixture and bake for 25 to 35 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Ready! Enjoy.