Chocolate cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa I don't have this so I left out
But.in the end I sprinkled.in.chocolate.chips
, optional 2 teaspoons baking soda I left out

1 teaspoon baking powder I increased to three teaspoon

1 teaspoon kosher salt

2 eggs I used half cup mayo half sour cream

1 cup buttermilk
1 cup strong black coffee (I used Starbucks esspresso)
1/2 cup vegetable oil
2 teaspoons vanilla extract

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
I made two
Six inch round
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add mayo and sour cream substitute, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans
Two thirds full
. 3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life.
I made.a.simple syrup with one.cup sugar cooked until sugar dissolved
  to one.cup water and.poured over cake for moisture.it tasted dry to me. I.like Martha Stewarts.recipe for.deviled.food.cake with a paste out.of the boiling.water and cocoa.powder.