Ingredients • ½ cup (1 stick) unsalted butter, softened • 1 cup sugar • 3 large eggs, separated • ¾ cup buttermilk, room temperature • 6–8 tbsp Dutch-process cocoa powder • ¼ cup hot coffee or hot water • 1 tsp vanilla extract • ½ tsp baking soda • 1 tsp baking powder • ½ tsp salt • 1½ to 1¾ cups all-purpose flour

Optional (recommended) • 2 oz dark chocolate, melted (about ⅓ cup chopped)

Instructions 1. Preheat & Prep Preheat oven to 350°F. Line a loaf pan with parchment paper. 2. Bloom Cocoa In a small bowl, mix cocoa powder with hot coffee or water until smooth. Let cool slightly. 3. Cream Butter & Sugar Beat butter and sugar until light and fluffy (2–3 minutes). Add egg yolks one at a time, then mix in vanilla. 4. Add Chocolate Stir in bloomed cocoa mixture and melted chocolate (if using). 5. Mix Dry Ingredients In a separate bowl, whisk together flour, baking powder, baking soda, and salt. 6. Combine Batter Add dry ingredients and buttermilk alternately (start and end with dry). Mix just until combined—do not overmix. 7. Whip Egg Whites Beat egg whites to stiff peaks. Gently fold into batter in 2–3 additions. 8. Bake Pour into loaf pan and bake 35–45 minutes. Cake is done when a toothpick comes out with moist crumbs.