Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, beat the softened butter until fluffy.
- Sift together the powdered sugar and cocoa powder.
- Gradually add the dry mix to the butter, alternating with the heavy cream.
- Add the vanilla and salt, then beat until light and fluffy.
Assembly
- Frost the layers between the cakes and on the top and sides.
Nutrition
Notes
Use room temperature eggs and buttermilk for a smoother batter. Make sure to measure the flour correctly; spoon it into the measuring cup and level it off to avoid a dense cake. Let the cake layers cool completely before frosting to prevent melting and mess. For even baking, rotate the cake pans halfway through baking time.
