Credit to Donal Skehan
Makes 2 8 inch cakes
3/4 (85g) cup unsweetened Dutch cocoa powder
1 1/2 (190g) cups all-purpose flour
1 1/2 cups (300g) sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup (175ml) buttermilk(as a substitute put a tablespoon of white vinegar in a measuring jug and fill with milk until it's at one cup wait for 5 mins)
3/4 cup (175ml) warm water
3 tablespoons oil
1 teaspoon pure vanilla
Preheat oven to 350˚f/170˚c. Grease two 8-inch round tins. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes.
