Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cups sugar
  • 3/4 cups dark cocoa powder
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup strongly brewed coffee
  • 1 3/4 cups salted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 1/2 cups cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup strongly brewed coffee
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
  • In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
  • Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  • Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  • To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
  • Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!