1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, room temperature
2 1/2 cups AP flour
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon espresso powder
1 cup buttermilk, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon distilled white vinegar
Preheat oven to 350 degrees.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time.
Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
Pour buttermilk and vanilla into a measuring cup, set aside.
Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning
and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
Stir in baking soda.
Stir in the vinegar.
Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and toothpick inserted in the center of the cake comes out clean.
Remove from oven and allow to cool.
Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.