Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk (room temperature)
1/2 cup unsalted butter (softened)
1/2 cup vegetable oil
1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1 tablespoon white vinegar
Black gel food coloring (as needed)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
2. Cream butter, oil, and sugar in a large bowl until light and fluffy (about 2–3 minutes).
3. Add eggs one at a time, beating well after each. Mix in the vanilla extract and vinegar.
4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry. Mix until just combined — do not overmix.
6. Add black gel food coloring a little at a time until you reach a rich, dark black color.
7. Divide batter evenly between the two pans. Smooth the tops with a spatula.
8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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