Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
Sift together flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Beat with paddle attachment, on low speed, just until combined.
In a different bowl, combine buttermilk, oil, eggs and vanilla.
Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
Add the coffee and stir, on low speed, just until combined.
Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean.
Baking times for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes and for the 13x9 pan about 35-45 minutes.
Top with your favorite icing. (Find our favorite HERE)
Ideally use high quality cocoa powder. The darker the hue of the cocoa, the more satisfying the chocolate flavor will be.Ideally use shiny pans instead of dark pans. Dark can cause your chocolate cake to brown too early around the edges and create a hard crust on the surface and general dryness.When baking cake, you want your eggs and dairy ingredients to be at room temp so they can create an emulsion that traps air that eventually expands with the oven's heat, for a lighter texture.Don't over mix. Heavy mixing hand leads to tough cake textures. Instead, mix only until dry ingredients are 99.8 percent incorporated.Original cake recipe: Hershey Black Magic CakeYield: Two (8-inch) round cake pans or one 13x9x2 or one 12-cup Bundt panWant Chocolate Icing instead? Check out our recipe for Chocolate Buttercream Frosting.