2 tbsp espresso powder or coffee granules
1/2 cup boiling water
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp each baking powder and baking soda
1 tsp salt
1 3/4 cups buttermilk
1/4 cup vegetable oil
2 tsp vanilla
Dissolve espresso powder in water; let cool. Grease 13 x 9-inch cake pan; line bottom with waxed paper.
In large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes. Pour into prepared pan.
Bake in centre of 350 F oven for about 45 minutes or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan; let cool completely on rack.
Makes 16 servings.
My cake was ready after 40 minutes.
Source: Canadian Living's Best Chocolate, 1997