Ingredients

The following ingredients have 8 Servings
  • CAKE:
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup quality unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs (at room temperature)
  • 2 tsp Nielsen-Massey Madagascar Bourbon pure vanilla extract
  • 1 cup freshly brewed hot coffee (cooled to warm, can use decaf)
  • COFFEE SYRUP:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp Nielsen-Massey Pure Coffee Extract
  • CHOCOLATE BUTTERCREAM:
  • 1 cup butter (softened)
  • 4 - 4 1/2 cups powdered sugar
  • 4 Tbsp cocoa powder
  • 1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 5 Tbsp heavy cream
  • 1/4 tsp salt

Instruction

  • MAKE THE CAKE:
  • Preheat oven to 350 degrees F. Line the bottoms of 2 8" cake pans with parchment paper and spray pans lightly with baking spray. Set aside.
  • To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine and remove any lumps.
  • In a separate mixing bowl, add buttermilk, vegetable oil, eggs and vanilla, and whisk to combine.
  • Turn stand mixer on LOW speed and slowly pour in wet ingredients, until just combined, scraping sides of the mixing bowl if necessary.
  • Keep mixer on LOW speed and carefully pour in brewed coffee. Mix until just combined, scraping the sides of bowl again if needed.
  • Pour batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Remove cakes from oven and let cool in the pans for 30 minutes, then turn out gently onto cooling racks to continue cooling. Cool completely.
  • MAKE THE SYRUP:
  • Heat a small saucepan over MED heat, and add water and sugar. Stir until dissolved. Let simmer about 3 minutes or so, until thickened slightly. Stir in coffee extract and set aside to cool slightly.
  • MAKE THE FROSTING:
  • Add butter to bowl of a stand mixer and cream on MED-HIGH speed until butter is light and fluffy. Butter will be almost white in color.
  • In a mixing bowl, whisk together powdered sugar, cocoa powder and salt, until no lumps remain.
  • Add 1/2 of the sugar mixture to butter and beat until combined. Add half the cream and beat.
  • Repeat with remaining sugar mixture and cream.
  • Increase mixing speed to MED-HIGH and beat for 3-5 minutes until fluffy.
  • ASSEMBLE CAKE:
  • Add bottom layer of cake to cake stand, drizzle with half of the coffee syrup.
  • Let stand a minute, then spread a layer of buttercream frosting over the top.
  • Top with second cake layer. Drizzle with remaining coffee syrup and let stand a minute.
  • Frost top and sides of the cake.
  • Decorate with chocolate covered espresso beans if desired.
  • Refrigerate cake until ready to serve. Remove from refrigerator 30 minutes before eating.