Serves: 1 layer, servings depend on the size of the slices. Multi-layered cakes can be prepared by making additional layers.

Heat oven to 350° F. 
Place oven rack in the middle of the oven.


1 cup flour
1 cup Turbinado sugar
1/2 cup unsweetened cocoa powder
Cook’s Note: Use a high quality cocoa powder.  This is essential to the flavor of the cake.
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 jumbo egg (1/4 cup whisked egg)
1/2 cup buttermilk
1/2 cup coffee
2 tablespoons + 2 teaspoons grapeseed oil 
3/4 teaspoon brandy, vanilla, orange extract, peppermint extract or 3/8 teaspoon almond extract



Place the bottom of a 9″ round cake pan on top of a piece of parchment paper. 
Draw a circle around the pan. 
Cut the circle out. 
Butter the interior sides and bottom interior of the 9″ round cake pan. 
Dust the interior of the cake pan with flour and tap out the excess.



Cook’s Note:  All of the interior of the cake pan must be covered with the butter and flour dusting.



Place the round parchment cutout in the bottom of the cake pan. 
Sift together the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) into a medium-sized bowl. 
Whisk dry ingredients until thoroughly combined. 
Place the egg, buttermilk, coffee, oil, and brandy (or chosen flavoring) in a separate bowl. 
Whisk liquid ingredients until smooth. 
Pour liquid ingredients into dry ingredients and whisk until the batter is smooth.
Pour batter into the prepared cake pan.
Allow batter to rest on the counter for 10 minutes.  Bubbles should appear on the top of the batter. 
Place cake pan in the center of the oven rack. 
Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean and dry. 
Remove cake pan from oven and place cake pan on top of a wire rack. 
After 15 minutes, run a sharp knife around the inner edge of the cake pan. 
Place the cake rack over the top of the cake pan,  Invert the pan, separate cake from cake pan. 
Place a second cake rack on top of the bottom of the cake. 
Invert cake so that it is bottom down on the second cake rack. 
Remove first cake rack from the top of the cake. 
Allow the cake to cool. 
Plate cake. 
Finish cake as desired. 
      Sift powdered sugar over the top of the cake 
      Top slices with a dollop of whipped cream
      Frost with a favorite frosting 
Slice and serve