Chocolate Sponge Cake

• 1 cup butter, softened to room temperature
• 1 3/4 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup buttermilk*
• 1/2 cup strong coffee, cooled
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt

* if you don't have buttermilk, you can substitute with 1 cup whole milk mixed with 1 tablespoon of lemon juice

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans or lined 2 muffin pans with paper muffin cups. Beat together butter and sugar till light and fluffy. 
2. Slowly add eggs one at a time. Sift together flour, cocoa powder, baking soda, baking powder and salt. Combine the buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture.
3. Pour into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely before adding filling and frosting.

Chocolate Cake (Vegan)

• 1 1/2 cups flour
• 1 1 1/2 cup sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar

1. In a large mixing bowl, mix flour, sugar, cocoa, baking soda and salt. Make three wells in the flour mixture. In one put vanilla; into another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. 
2. Combine together the milk, vegetable oil, vanilla extract and vinegar into a bowl. Add to the dry ingredients and mix till smooth. 
3. Pour into 8 x 8-inch pan or a muffin pan lined with paper muffin cups. 
4. Bake at 350°F. oven for 25 to 30 minutes (15-20 minutes for cupcakes), or until it springs back when touched lightly.