1 cup (140 g) unbleached all-purpose flour

6 tbsp (40 g) cocoa powder, sifted

½ tsp baking soda

½ tsp baking powder

2 eggs

1 cup (210 g) sugar

¼ cup (60 ml) canola oil

1 tsp (5 ml) vanilla extract

cup (150 ml) buttermilk

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

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

In another bowl, combine the eggs, sugar, oil and vanilla with a whisk. Stir in the dry ingredients alternately with the buttermilk until smooth. Spoon into the prepared pan.

Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

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