Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper, making sure there’s some overhang on the long sides. This makes it easy to lift the cake out of the pan once it’s baked.
Combine Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat ½ cup of softened unsalted butter and 1 ¾ cups of granulated sugar using an electric mixer on medium speed. Continue beating until the mixture is light and fluffy, which should take about 2-3 minutes. This step helps to create a soft and tender cake.
Add Eggs & Vanilla: Add 2 large eggs to the butter mixture, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated. The eggs and vanilla will add richness and flavor to the cake.
Alternate Wet & Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the 1 cup of buttermilk in two additions. Begin and end with the dry ingredients. Mix only until just combined—be careful not to overmix, as that could lead to a denser texture.
Add Hot Liquid: Slowly pour in ½ cup of hot water or hot coffee, mixing until just incorporated. The batter will be thin, but don’t worry—that’s exactly what you want! The hot liquid helps to bloom the cocoa powder, which intensifies the chocolate flavor.
Fold in Chocolate (Optional): If you’re adding chocolate chips or chopped chocolate, gently fold them into the batter using a spatula. This adds extra chocolatey goodness to every bite.
Pour & Bake: Pour the batter into your prepared loaf pan, spreading it evenly. If you’d like, sprinkle extra chocolate chips or chopped chocolate on top for an extra indulgent touch. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached (not wet batter).
Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully lift the cake out of the pan using the parchment paper overhang. Allow the cake to cool completely on a wire rack before slicing and serving.
