A truly super moist, soft, and intensely chocolatey cake. Perfect as a birthday cake too!
Cut yourself a slice… enjoy. 
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Cake Ingredients• 2 cups (400 g) light brown sugar
• 1 + 3/4 cups (220 g) all-purpose flour
• 3/4 cup (85 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) buttermilk or sour milk
• 1 cup (240 ml) hot strong black coffee
(1 cup hot water + 2 tbsp instant espresso powder)
• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon vanilla extract
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Chocolate Frosting• 1/2 cup (110 g) unsalted butter
• 2/3 cup (60 g) dark cocoa powder
• 1/3 cup (80 ml) milk
• 3 cups (375 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
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Instructions
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1. Preheat the oven to 350°F (175°C).
2. Grease two 8-inch (20–22 cm) round cake pans and line the bottoms with parchment paper.
3. In a large bowl, mix the flour, cocoa, baking powder, baking soda, salt, and sugar.
4. Add the eggs, buttermilk, oil, and vanilla, and beat until smooth.
5. Add the hot coffee (the batter will be runny; this is normal).
6. Divide the batter between the pans and bake for 30–35 minutes.
7. Remove from the oven when a toothpick comes out clean, let cool in the pans for 10 minutes, then cool completely on a wire rack.
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Chocolate Frosting1. Melt the butter in a pan, add the cocoa powder, and mix until smooth.
2. Add the milk, vanilla, and salt.
3. Gradually add the powdered sugar until you achieve a thick, spreadable consistency.
If you want it creamier, you can add 1–2 tbsp milk.
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Assembling the Cake1. Place one of the cooled cake layers on a plate.
2. Spread a generous amount of chocolate frosting on top.
3. Place the second cake layer on top and cover the entire cake.
4. If desired, sprinkle chocolate chips, cocoa, or drizzle chocolate sauce on top.
