Chocolate Layer Cake

 

1 3/4 cups (220g) flour

3/4 cup (65g) unsweetened cocoa powder

1 3/4 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt 

2 teaspoons instant espresso powder

1/2 cup (120ml) vegetable or coconut oil

2 eggs, at room temperature

2 teaspoons vanilla extract 

1 cup (240ml) buttermilk

1 cup fresh hot coffee

1. preheat oven to 350°F (180°C). Grease and line with parchment paper two 9" (23cm) cake pans

2. whisk flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder together

3. in the bowl of a stand mixer fitted with a whisk attachment, mix the oil, eggs and vanilla together. Add the buttermilk and whisk until combined. Slowly add the dry ingredients, mixing after each addition. Mix in hot coffee

4. divide batter into prepared pans and bake for 30-40 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Remove from oven and cool before frosting

Frosting

1 1/4 cups (280g) softened butter

3 1/2 cups (420g) sifted confectioners sugar

3/4 cup (65g) unsweetened cocoa powder

3-4 tablespoons (45-60ml) heavy cream

pinch of salt 

1 teaspoon vanilla extract

1. with a handheld or stand mixer with a paddle attachment, beat the butter until creamy (2 minutes). Add sugar, cocoa, cream, salt and vanilla and beat at high speed for 1 minute

Assembling

1. cover top of one cake with frosting. Place other cake on top and frost top and sides. Refrigerate at least 1 hour before slicing