2 ¼ cups (340 g) unbleached all-purpose flour

2 tbsp cocoa powder, sifted

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup (250 ml) buttermilk

¼ cup (60 ml) hot coffee

3 tbsp (45 ml) liquid red food colouring

2 tsp (10 ml) white vinegar

2 tsp (10 ml) vanilla extract

2 eggs

1 ½ cups (315 g) sugar

¾ cup (180 ml) vegetable oil

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.

In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In another bowl, combine the buttermilk, hot coffee, food colouring, vinegar and vanilla extract.

In a third bowl, beat the eggs and sugar with an electric mixer for 2 minutes. With the mixer running, add the oil in a steady stream. With the mixer on low speed, add the dry ingredients alternating with the buttermilk mixture and beat until smooth. Divide the batter between the prepared cake pans.

Bake for 40 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let cool on a wire rack. Unmould and let cool completely.

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