Ingredients

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (or hot water)

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F (180°C). Grease two 8 inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, oil, and vanilla. Mix until just combined, without overmixing.
4. Pour in the hot coffee and stir gently. The batter will be thin. This is normal and creates a moist cake.
5. Divide the batter between the prepared pans. Bake for 28 to 32 minutes, until a toothpick comes out clean.
6. Cool the layers in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Beat the softened butter until creamy. Add powdered sugar and cocoa powder in batches, beating well.
8. Mix in the salt and vanilla, then add heavy cream a little at a time until smooth, fluffy, and spreadable.
9. Level the cake tops if needed. Spread frosting over the first layer, add the second layer, then frost the top and sides.
10. Decorate with chocolate shavings, sprinkles, or ganache, and chill for 15 to 20 minutes before slicing.

Notes

• Room temperature eggs and buttermilk blend more smoothly into the batter.
• Do not skip the coffee. It deepens the chocolate flavor without tasting like coffee.
• Check for doneness starting at 28 minutes to avoid a dry cake.

Storage

• Room temperature: up to 1 day, covered
• Refrigerator: 4 to 5 days, covered
• Freezer: up to 3 months, wrapped tightly

Nutrition (Estimate, per slice)