Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) hot strong brewed coffee
  • 1 ½ cups (340g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Grease and flour three 9-inch cake pans. Line the bottoms with parchment paper rounds.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Cream together the softened butter and granulated sugar in a stand mixer until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Carefully stir in the hot coffee until just combined. The batter will be thin.
  7. Divide the batter evenly among the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  9. Beat the softened butter in a stand mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar and cocoa powder, alternating with the heavy cream, until smooth.
  11. Stir in the vanilla extract and salt.
  12. Level the cake layers with a serrated knife if needed. Place one layer on a serving plate or cake stand. Spread with frosting. Repeat with the remaining layers.
  13. Frost the entire cake with the remaining frosting. Decorate as desired.