This is a delicious cake that’s always super popular (especially with chocolate lovers!). Because it uses oil, not butter, it’s also super easy to make dairy-free: just swap out the buttermilk for almond milk with a splash of lemon juice (and grease your pans with dairy-free margarine, or oil). I’ve done this before, and it tastes just the same.
I recently used this recipe for a friend’s 21st birthday party. I filled it with caramel sauce, buttercream made with melted dark chocolate, and drizzled with a dark chocolate ganache drip… Drooling yet?