For the Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 tsp pure vanilla extract
1 cup hot coffee (or hot water for a milder flavor)
For the Chocolate Frosting:
1 cup unsalted butter (softened)
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup heavy cream (add more if needed for consistency)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth—about 2 minutes.
Step 4: The Secret to Moisture
Slowly add the hot coffee. The batter will be thin—don’t worry, this is what makes the cake so moist!
Step 5: Bake to Perfection
Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Step 6: Make the Chocolate Frosting
Beat the butter until creamy. Sift in powdered sugar and cocoa powder, then add salt, vanilla, and heavy cream. Beat until fluffy and smooth.
Step 7: Assemble and Frost
Once cakes are completely cool, spread frosting generously between layers and over the top and sides.
