INGREDIENTS:
FOR THE CAKE:
1 cup all-purpose flour
1 cup granulated sugar
⅓ cup cocoa powder (I used Ghirardelli)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 large egg, at room temperature
½ cup buttermilk, at room temperature
½ cup strong black coffee, hot
¼ cup vegetable oil
1½ teaspoons pure vanilla extract
FOR THE FROSTING:
1 cup (2 sticks) unsalted butter, at room temperature
3-4 cups powdered sugar
1 tablespoon vanilla bean paste (or pure vanilla extract)
Pinch of salt
2-3 tablespoon heavy cream
DIRECTIONS:
FOR THE CHOCOLATE CAKE:
Preheat oven to 350 degrees F. Grease and line two 8-inch cake pans with parchment paper. Grease the parchment.
Sift together all the dry ingredients into the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed until well combined.
The batter will be thin. Divide the batter evenly into the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cakes in pan on wire rack for 10 minutes before inverting onto the wire racks to cool completely. Meanwhile, you could start on the frosting.
FOR THE FROSTING:
Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 4-5 minutes until light and fluffy.
TO ASSEMBLE THE CAKE:
Level the cakes if needed. Onto a cake stand, place the first layer of cake. Evenly spread about 1 cup buttercream on top. Add the top layer of cake with the top of the cake down. Crumb coat the cake with a thin layer of buttercream. Then spread the icing evenly and frost the cake. Decorate as desired with sprinkles.
The cake will store in an airtight container at room temperature for up to 3 days or refrigerated.
