2 cups (300 g) unbleached all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs

2 cups (420 g) sugar

1 cup (250 ml) buttermilk

1/2 cup (125 ml) canola oil

2 tsp (10 ml) vanilla extract

3/4 cup (75 g) cocoa powder

3/4 cup (180 ml) strongly brewed coffee, warm

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

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

In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.

In a small bowl, combine the cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.

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