Butter and Flour 3, 9″ cake pans. Alternatively, you can do 2 and have 12 cupcakes to surround your cake with, or freeze to pull out for a quick dessert at a later time.
Melt chocolate in the microwave and let sit to cool
Mix together on low speed of a hand or stand mixer the flour, sugar, cocoa, baking soda, baking powder, and salt. Just to combine.
Add the melted chocolate, melted butter, eggs, buttermilk, brewed coffee, oil and vanilla and beat on medium speed until moistened and there are no lumps of flour.
Pour into prepared pans or cupcake pan
Bake for approximately 30 minutes. Until cake starts to come away from the edge of the pan and toothpick comes out dry from centre of the cake
Let cool slightly (about 10 minutes) and gently turn out cake from pans using a spatula to make sure there is no part of the cake sticking to the side of the pans.
