Moist Chocolate Cake (Bakery-Style)

Steps

1. Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the base with parchment paper.
2. Prepare the coffee: brew or heat it so it reaches about 95–100°C (203–212°F), then let it cool down to about 40–45°C (104–113°F) before using so it does not cook the eggs.
3. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, fine sea salt, granulated sugar, and brown sugar until evenly combined and no visible lumps of cocoa or sugar remain.
4. In a separate medium bowl or large jug, whisk the eggs, buttermilk (about 20–22°C), neutral vegetable oil, and vanilla extract until completely smooth and slightly thickened.
5. Whisk the cooled coffee into the egg mixture until the liquid is fully blended and uniform in color.
6. Pour the wet mixture into the bowl of dry ingredients. Whisk or stir with a spatula just until a smooth, glossy batter forms with no dry pockets of flour. The batter should be pourable and moderately thick; avoid overmixing.
7. Pour the batter into the prepared pan and smooth the surface level with a spatula so it bakes evenly.
8. Bake at 180°C (350°F) for 30–35 minutes, until the top is set and slightly domed, the edges of the cake just start to pull away from the sides of the pan, the center springs back softly when lightly pressed, and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter.
9. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, carefully turn the cake out, peel off the parchment, and place it right-side up on the rack.
10. Allow the cake to cool completely on the wire rack for 45–60 minutes before slicing. The crumb should look fine and even, feel very moist and tender, and slice cleanly without crumbling excessively.