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Preheat oven to 325 degrees. Grease + flour two or three 9 inch cake pans. I used three because I was making a 3 layer cake. You can bake it in two but please note your cooking time WILL change. This is a thin batter and I feel using 3 pans helps it cook more evenly without overcooking the edges.
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Sift the flour, cocoa, baking powder, baking soda, and salt together into a medium-sized bowl.
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In a separate bowl, mix the sugar and oil until blended. Add the eggs, buttermilk, coffee, vanilla and red food gel until combined. Stir in the vinegar. Let the batter sit for 5 minutes.
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*Note, the batter will be thin and very bright red. No worries, the color will deepen when the flour and cocoa mixture is added.
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Gradually add the flour mixture into the red mixture. Mix on low, and incorporate the dry ingredients until just combined. Do not overmix.
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Evenly pour the batter into three pans. Bake the cake layers for 35 minutes until the center will no longer move when you shake the pans. Do not overcook. Use a pick inserted in the middle. You want moist crumbs. Remove pans from the oven; cool on a wire rack for about 10 minutes. Remove from pans and let cool. Crumble or chop into pieces.