Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the hot brewed coffee with half of the cocoa powder until smooth. Set aside for 10 minutes.
- Sift the flour, remaining cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
- Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients, whisk until smooth.
- Gradually stir in the coffee-cocoa mixture until well combined.
- Divide the batter between prepared pans and bake for 30-35 minutes.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate, butter, heavy cream, and sifted powdered sugar together in a saucepan to prepare frosting.
- Strain frosting through a sieve and chill until slightly thickened, about 20-30 minutes.
- Frost the first layer of the cooled cake, then top with the second layer and coat the entire cake with frosting.
- Let the assembled cake sit at room temperature for 15 minutes before slicing.
Nutrition
Notes
Store in an airtight container for up to 5 days at room temperature or refrigerate for a week.