Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 ½ cups (300 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) freshly brewed hot coffee
  • ½ cup (115 g) unsalted butter, softened
  • 2/3 cup (50 g) unsweetened cocoa powder
  • 3 cups (360 g) powdered sugar
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour the cake pans or line with parchment.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then add buttermilk, oil, and vanilla extract; mix until combined.
  4. Slowly pour the wet mixture into the dry ingredients; mix until just combined.
  5. Carefully stir in the hot coffee until the batter is smooth (it will be thin).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a bowl, beat butter, then mix in cocoa powder, powdered sugar, and milk until smooth.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.