Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, Sifted
  • 1 ¾ cups (350 g) Granulated Sugar
  • ¾ cup (75 g) Unsweetened Cocoa Powder, Dutch-processed recommended
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt (Fine sea salt)
  • 2 Large Eggs, Room temperature
  • 1 cup (240 ml) Buttermilk, Full-fat
  • ½ cup (120 ml) Vegetable Oil
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (240 ml) Hot Strong Coffee (Freshly brewed, boiling hot)
  • ½ cup (115 g) Unsalted Butter, Softened (for frosting)
  • ½ cup (50 g) Unsweetened Cocoa Powder, Sifted (for frosting)
  • 3 cups (360 g) Confectioners' Sugar, Sifted (for frosting)
  • 5-7 tbsp Milk or Heavy Cream (75-105 ml) (for frosting)
  • 1 tsp Vanilla Extract (for frosting)
  • ¼ tsp Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease and flour two 9-inch baking tins, then line the bottoms with a circle of parchment paper.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely uniform. Set aside.
  3. In a separate, medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
  4. Pour the wet ingredient mixture into the large bowl with the dry ingredients. Beat with a hand whisk or electric mixer on low speed for about 1 minute, scraping down the sides.
  5. Carefully pour the cup of hot coffee (or boiling water/espresso mix) directly into the batter. Whisk quickly until the batter is smooth and very liquid (it will be thin—this is correct!). The hot liquid blooms the cocoa, releasing its full flavour.
  6. Immediately divide the thin batter evenly between the two prepared baking tins.
  7. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out with only a few moist crumbs attached (not liquid batter).
  8. Allow the cakes to cool in the tins on a wire rack for 10 minutes. Then, invert them onto the rack, gently peel off the parchment paper, and allow them to cool completely before frosting (45–60 minutes).
  9. Make the Frosting: In a large bowl (using a hand or stand mixer), beat the softened butter until creamy and light.
  10. Gradually beat in the sifted cocoa powder and half of the sifted confectioners' sugar. The mixture will be crumbly.
  11. Add 3 tablespoons of milk/cream, vanilla, and salt. Beat well. Add the remaining sugar gradually, alternating with the remaining milk (adding 1 tablespoon at a time) until the frosting is light, fluffy, and holds a stiff peak.
  12. Assemble: Place the first cooled cake layer on your serving plate. Spread one-third of the frosting evenly over the top. Carefully place the second layer on top. Use the remaining frosting to cover the top and sides.