The Moistest Yummiest Chocolate Cake in the World!

I had a cup of coffee left over after making The Darkest Chocolate Ice Cream in the World. Since I didn't want to throw it away (I don't drink coffee), I looked online for anything chocolate and baked that used a cup of coffee. Lo and behold, I found on Chowhound a rec for Ina Garten's Double-Chocolate Layer Cake. It used exactly 1 cup of brewed coffee. However, because I didn't want to bother making and frosting a layer cake, I used a 13" x 9" baking pan rather than the 8" rounds called for in the recipe. It turned out incredibly moist and chocolatey! I would definitely make this again. And IMHO, it doesn't need any frosting.


The Moistest Yummiest Chocolate Cake in the World
adapted from Ina Garten's Double-Chocolate Layer Cake

Makes one 13"x9" cake

Prepare:
1 cup freshly brewed hot coffee
Or alternatively, since I don't know how to make coffee, I bought a small Coffee of the Day at Peet's which is actually 1 1/2 cups. The other 1/2 cup can be used to make aforementioned ice cream : )

Grease with either butter, vegetable oil or cooking spray, and dust with flour, tapping out excess:
one 13" x 9" baking pan

Preheat oven to 350°F.

Place in stand-mixer mixing bowl and using a large whisk, blend together:
1 3/4 cups all-purpose flour (228g)
2 cups sugar (400g)
3/4c unsweetened cocoa powder (69g)
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt

In a 2-cup capacity Pyrex measuring cup, whisk together:
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1 tsp vanilla extract

Using paddle attachment, turn mixer on to low and slowly pour buttermilk mixture into the dry ingredients. Mix until just incorporated. Then slowly pour in hot coffee and continue to beat at low speed until fully incorporated. Take care not to slosh the hot coffee out of the mixing bowl. Use a spatula to scrape sides and bottom. Batter will be very runny, but don't worry; everything will turn out all right.

Pour batter into prepared 13" x 9" baking pan and bake for 40 minutes. Insert toothpick or wooden skewer in center of cake to test for doneness (should come out clean). Place pan on rack and let cool for 30 minutes before serving.

For cupcakes: fill only halfway at most - they rise quite a bit.  12-14 min at 350°F.