Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ⅓ cup (40g) unsweetened cocoa powder
  • ½ cup (120ml) brewed espresso or strong coffee (cooled)
  • ½ cup (120ml) whole milk
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup (230g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • 2 tbsp brewed espresso or strong coffee
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a bowl, combine flour, baking powder, baking soda, salt, sugar, and cocoa powder. Whisk together and set aside.
  3. In another bowl, combine cooled espresso, milk, melted butter, eggs, and vanilla. Whisk until smooth.
  4. Gradually add the wet mixture to the dry mixture, stirring until just combined.
  5. Divide the batter between the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to the cooling rack.
  7. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, espresso, vanilla, and salt until smooth.
  8. Once the cakes are completely cooled, frost the top of one layer, top with the other layer, and frost the top and sides.
  9. Chill the cake for about 30 minutes before slicing to set the frosting.