Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Unsweetened Dutch-process cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Hot brewed coffee
  • 1.5 cups (340g) Unsalted butter, softened
  • 1 cup (90g) Cocoa powder
  • 5 cups (625g) Powdered sugar
  • 1/2 cup (120ml) Heavy cream
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt

Instructions:

  1. Preheat your oven to 350°F (180°C). In your largest bowl, whisk together the 2 cups flour, 2 cups sugar, 3/4 cup cocoa, baking soda, baking powder, and salt.
  2. In a separate medium bowl, whisk the 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 2 tsp vanilla until the eggs are fully broken down and the mixture is a pale yellow.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. The batter will be quite thick at this stage — don't worry, we're about to change that.
  4. Slowly pour in the 1 cup hot coffee while whisking gently. Watch the batter turn thin, dark, and glossy as the hot liquid dissolves the cocoa solids.
  5. Pour the batter evenly into your two prepared 9 inch pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Let the cakes cool in the pans for 10 minutes. This allows the internal structure to set so they don't break when you flip them out. Transfer to a wire rack to cool completely.
  7. Beat the 1.5 cups softened butter until pale and creamy. Sift in the 1 cup cocoa powder and 5 cups powdered sugar in stages, alternating with the 1/2 cup heavy cream.
  8. Place one cake layer on a plate, spread a thick layer of frosting, and top with the second cake. Cover the top and sides with the remaining frosting, creating swirls with the back of a spoon.