Ingredients:

  • 1 standard box (15.25 oz) chocolate cake mix
  • 1 cup whole milk (or buttermilk)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso powder or strong brewed coffee
  • 2 tablespoons extra Dutch-processed cocoa powder

Instructions:

  1. Preheat oven according to the cake mix box directions (usually 350°F / 175°C). Grease and flour your chosen cake pans, or line with parchment paper.
  2. Dissolve the instant espresso powder (or measure the strong coffee) into the measured whole milk. Set aside to let the coffee 'bloom.'
  3. In the large mixing bowl, whisk together the contents of the cake mix box plus the extra 2 tablespoons of cocoa powder to ensure even distribution.
  4. Add the milk/coffee mixture, melted butter, eggs, and vanilla extract to the dry ingredients.
  5. Mix on low speed (or by hand) until just combined. Scrape down the sides of the bowl, being careful not to overmix.
  6. Increase the mixer speed to medium and beat for exactly two minutes. The batter should look smooth and slightly thick.
  7. Pour batter evenly into prepared pans. Bake according to the box instructions for your specific pan size.
  8. Check for doneness by inserting a wooden skewer into the centre; it should come out with a few moist crumbs attached, but no wet batter.
  9. Let the cakes cool in the pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely before frosting.