Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • ¾ cup (75g) Dutch-process cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • ½ cup (120ml) Neutral vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Freshly brewed hot coffee
  • 1 ½ cups (340g) Unsalted butter, softened
  • 1 cup (100g) Dutch-process cocoa powder, sifted
  • 4 cups (500g) Powdered sugar, sifted
  • ½ cup (120ml) Heavy cream
  • 2 tsp Pure vanilla extract
  • 2 tbsp Light corn syrup
  • ¼ tsp Salt

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk together to ensure no clumps remain.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed or whisk by hand until well combined.
  4. Carefully pour in the hot coffee (the batter will be very thin). Whisk by hand until the batter is smooth and the coffee is fully incorporated.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely before frosting.
  7. For the frosting, beat the softened butter until creamy. Sift in the cocoa powder and gradually add powdered sugar, heavy cream, vanilla, corn syrup, and salt. Beat until glossy and smooth.