# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder, preferably Dutch-process
04 - 2 teaspoons baking soda
05 - 1 teaspoon baking powder
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, at room temperature
08 - 1 cup buttermilk, at room temperature
09 - 1 cup strong black coffee, hot
10 - 1/2 cup vegetable oil
11 - 2 teaspoons pure vanilla extract
→ For Decorating (Optional)
12 - 1 batch chocolate frosting
13 - Halloween-themed sprinkles or edible decorations
# Method:
01 - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly blended.
03 - In a separate bowl, beat the eggs well. Add buttermilk, vegetable oil, and vanilla extract; mix until smooth and slightly pale.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until incorporated; avoid over-mixing.
05 - Gradually stream in the hot coffee while mixing slowly. Batter will be thin—this ensures maximum moisture.
06 - Divide batter evenly between the two prepared pans, smoothing the tops with a spatula.
07 - Bake for 30 to 35 minutes, rotating pans halfway if needed. Test doneness with a toothpick inserted into the center—it should emerge clean.
08 - Let cakes rest in pans for 10 minutes, then gently turn out onto wire racks and allow to cool completely before frosting.
09 - Once fully cooled, frost generously with chocolate frosting and apply festive Halloween decorations as desired.
