Ingredients (With Measurements)

Cake

• 1 ¾ cups all-purpose flour
• ¾ cup dark cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

Dark Chocolate Frosting

• 1 cup unsalted butter, softened
• ¾ cup dark cocoa powder
• 3 ½ cups powdered sugar
• ⅓ cup heavy cream (more as needed)
• 1 tsp vanilla extract
• Pinch of salt

  Step-by-Step Instructions

  1. Prepare the pans
• Preheat oven to 350°F (175°C).
• Grease two 8-inch pans and line with parchment paper.
• 2. Mix dry ingredients
• In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt Whisk well to remove lumps  cocoa clumps easily. 3. Combine wet ingredients
• In another bowl, whisk eggs, buttermilk, oil, and vanilla until fully combined. 4. Mix wet into dry
• Pour wet ingredients into the dry mixture.
• Use a whisk to mix gently avoid overmixing.
  5. Add hot coffee (or hot water)
• Slowly pour the hot coffee into the batter.
• Batter will be thin this is what makes the cake moist!
• 6. Bake
• Divide batter between pans.
• Bake 30–35 minutes, or until a toothpick comes out clean.
• 7. Cool completely
• Place cakes on a rack.

Make the Dark Chocolate Frosting

• Whip butter until creamy, 2–3 minutes.

• Beat until fully combined and darker in color.

• Add powdered sugar in batches.
• Add cream gradually until smooth and spreadable.

Assemble the Cake

• Place first cake layer on a stand.
• Spread a generous layer of frosting.
• Add the second layer and frost the top + sides.
• Smooth or create rustic swirls.

• Use hot liquid to bloom the cocoa creates deeper flavor.
• Don’t overmix or the cake becomes dense.
• Use room-temperature ingredients for best texture.
• Chill cake layers before frosting for cleaner edges.
• Sift cocoa powder to avoid lumps in both cake and frosting.

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