2 cups (300 g) unbleached all-purpose flour

2/3 cup (70 g) cocoa powder, sifted

1 tsp baking soda

1 tsp baking powder

4 eggs

2 cups (420 g) sugar

½ cup (125 ml) canola oil

1 tbsp (15 ml) vanilla

1 ¼ cups (310 ml) buttermilk

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

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

In another bowl, whisk together the eggs, sugar, oil and vanilla for 2 minutes. Add the dry ingredients alternating with the buttermilk. Mix until smooth. Divide the batter between the two prepared cake pans.

Bake for 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould.

Cut off the rounded tops of each cooled cake to make them flat. With your fingers, crumble the cake scraps and spread out on a parchment paper-lined baking sheet. Bake for 15 minutes. Let cook completely, around 30 minutes.

In a food processor, blend the cake scraps to obtain a coarse breadcrumb texture.

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