Ingredients:

  • 2.5 cups all-purpose flour
  • 0.75 cup Dutch-processed cocoa powder
  • 1.5 cups granulated sugar
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup hot brewed coffee
  • 16 oz full-fat cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 0.33 cup Dutch-processed cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing on medium-low speed.
  5. Stir in the hot brewed coffee by hand until the batter is thin and smooth.
  6. Divide the batter evenly between the two prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Prepare the frosting by beating the softened cream cheese and unsalted butter until pale and fluffy.
  8. Sift in the powdered sugar and cocoa powder, mixing on low until incorporated, then whip on high for 2 minutes. Stir in vanilla extract and heavy cream if needed for consistency.
  9. Once the cakes are completely cool, layer them with the cream cheese frosting.
  10. Chill the assembled cake for 2 hours before serving to ensure the frosting structure is set.