1/2 cup of plain hot coffee or boiling water

▢1/4 cup (21 grams) unsweetened natural cocoa powder

▢2 1/4 cups (279 grams) all-purpose flour

▢1/2 teaspoon baking powder

▢1 teaspoon baking soda

▢1 teaspoon fine sea salt

▢1/4 teaspoon ground cinnamon, optional

▢2 cups (400 grams) granulated sugar

▢1/2 cup (109 grams) fresh vegetable oil

▢1 stick (113 grams) unsalted butter, melted

▢2 large eggs, at room temperature

▢1 large egg yolk, at room temperature

▢1 cup buttermilk, at room temperature

▢2 teaspoons vanilla extract

▢3 teaspoons red gel food coloring, plus more if needed*

▢1 teaspoon distilled white vinegar

Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.

In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.

Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.

Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.