• 1 and 3/4 cups (219g) all-purpose flour
• 3/4 cup (62g) unsweetened natural cocoa powder*
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature*
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature*
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*
• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: semi-sweet chocolate chips
1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined.
4. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
5. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours.
6. The cakes are done when a toothpick inserted in the center comes out clean.