Ingredients

• 1/2 tsp. Unsalted butter
• 1 1/8 cups All-purpose flour
• 1/3 cup Quality cocoa powder
• 1/2 cup Granulated sugar
• 1/2 tsp. Fine sea salt
• 3/4 tsp. Baking soda
• 3/4 tsp. Baking powder
• 1 Large egg
• 1/2 cup buttermilk
• 1/4 cup Peanut oil (substitute sunflower oil if allergies are a problem)
• 2 tsp. Vanilla extract (do not use imitation vanilla extract)
• 1/4 cup Strong hot coffee (1 1/2 heaping teaspoons of instant coffee)

Directions

1. Pre-heat oven to 350° F
2. Lightly butter a 8" square baking dish
3. Sift flour into stand mixer bowl or large bowl if using a hand mixer, add sugar, cocoa, baking powder, baking soda and salt and mix together.
4. Add the egg, buttermilk, oil and vanilla. Blend together at medium speed for 2 minutes and then add the coffee.
5. Evenly spread the batter into the buttered baking dish and bake in the middle of the oven for 25 to 30 minutes or until the cake no longer jiggles in the center. Remove from oven and allow to cool to room temperature. **
6. Apply icing to the cake as you see fit.