Ingredients
🧁 For the Cake:
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1¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
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2 cups granulated sugar
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs, room temperature
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup hot coffee (or hot water for a milder flavor)
🍫 For the Chocolate Frosting:
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1 cup (2 sticks) unsalted butter, softened
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3½ cups powdered sugar
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½ cup unsweetened cocoa powder
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¼ cup heavy cream (or milk, as needed)
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2 teaspoons vanilla extract
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Pinch of salt
Instructions
1. Prepare the Pans
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans, or line with parchment paper rounds.
2. Mix the Dry Ingredients
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In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. Add the Wet Ingredients
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Add eggs, buttermilk, oil, and vanilla.
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Beat on medium speed for about 2 minutes, until smooth.
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Carefully pour in the hot coffee and mix until just combined — the batter will be thin (that’s what makes it moist!).
4. Bake the Cake
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Divide the batter evenly between the pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then remove and cool completely on wire racks.
5. Make the Frosting
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Beat butter until fluffy (about 2 minutes).
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Add cocoa powder, powdered sugar, and salt, mixing slowly at first.
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Add vanilla and cream 1 tablespoon at a time until desired consistency is reached — smooth, creamy, and spreadable.
6. Assemble the Cake
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Place one cake layer on a serving plate and spread frosting evenly on top.
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Add the second layer and cover the top and sides with remaining frosting.
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Decorate with chocolate shavings, ganache drizzle, or berries if desired.
