Well, of course, it has to be moist! This is just a little moister than most.
1¾ Cups all purpose flour
2 Cups granulated white sugar
¾ Cup unsweetened cocoa powder
1½ tsp baking soda
¾ tsp salt
2 large eggs
½ stick of butter, melted
1 Tbsp vanilla extract
1 Cup hot coffee
Preheat oven to 350°F (176°C).
Grease and flour two 9-inch baking pans.
Stir together flour, sugar, cocoa, baking soda, and salt in a large bowl.
Add the buttermilk, eggs, melted butter and vanilla
Beat about 3 minutes.
Stir in hot coffee. Batter will be runny.
Pour batter evenly between the two pans.
Bake for about 35 minutes, until toothpick inserted in centre comes out clean with just a few crumbs.
Allow to cool 15 minutes in pans.
Run a knife around the edges of each cake.
Place a wire cooling rack over top of each pan.
Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
Set the racks down and gently thump on the bottom of the pans until the cakes release.
Cool completely before handling or frosting.