https://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe-1947521

219g all-purpose flour
200g granulated sugar
64g good quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
250ml buttermilk, shaken
100g olive oil
2 extra large eggs, at room temperature
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee

219 g all-purpose flour 200 g granulated sugar 64 g good quality cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 250 ml buttermilk, shaken 100 g olive oil 2 extra large eggs, at room temperature 1 teaspoon vanilla extract 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F.
Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Dry items to one bowl.
Wet items in another bowl.
With mixer on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.