Coffee Chocolate Cake Delight (Print Version)

# Ingredients:

01 - 1 3/4 cups all-purpose flour

02 - 3/4 cup unsweetened cocoa powder

03 - 2 cups granulated sugar

04 - 2 teaspoons baking soda

05 - 1 teaspoon baking powder

06 - 1/2 teaspoon salt

07 - 1/2 cup vegetable oil

08 - 2 large eggs

09 - 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)

10 - 2 teaspoons vanilla extract

11 - 1 cup hot brewed coffee (strong)

12 - 1 cup unsalted butter, softened

13 - 2 1/2 cups powdered sugar

14 - 1/2 cup unsweetened cocoa powder

15 - 1/4 cup strong brewed coffee, cooled

16 - 1 teaspoon vanilla extract

17 - 1/4 teaspoon salt

18 - Chocolate shavings or curls

19 - Espresso beans

20 - Cocoa powder dusting

01 - Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

03 - Mix in oil, eggs, buttermilk, and vanilla until combined.

04 - Slowly pour in hot coffee, stirring until smooth (batter will be thin—this is normal!).

05 - Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

06 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

07 - In a bowl, beat butter until creamy.

08 - Gradually add powdered sugar, cocoa powder, and salt, mixing well.

09 - Pour in cooled coffee and vanilla extract, beating until smooth and fluffy.

10 - Place one cake layer on a serving plate, spread frosting over it, then top with the second cake layer. Frost the entire cake.

11 - Sprinkle with chocolate shavings, espresso beans, or a light dusting of cocoa powder.

01 - For a stronger coffee flavor, add 1 teaspoon espresso powder to the dry ingredients.

02 - For a mocha twist, add melted dark chocolate (1/4 cup) to the frosting.

03 - Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.