Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • ¾ cup Unsweetened Natural Cocoa Powder
  • 1 ½ teaspoons Baking Soda
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs, room temperature
  • 1 cup Milk (Whole or 2%), room temperature
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Strong Black Coffee, freshly boiled
  • 1 cup Unsalted Butter, softened (for frosting)
  • ½ cup Unsweetened Natural Cocoa Powder, sifted (for frosting)
  • 3 ½ cups Confectioners' Sugar, sifted (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • ⅓ cup Milk (or Cream), plus extra for thinning (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Prep the Oven and Pans: Preheat the oven to 180°C (350°F). Grease and flour two 9-inch pans, or line the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely uniform.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract.
  4. Mix Batter: Pour the wet mixture into the dry ingredients and mix on low speed (or by hand) until just combined. Do not overmix.
  5. Bloom the Cocoa: Carefully pour the piping hot coffee into the batter. Whisk on low speed until the batter is smooth and very thin. Immediately divide the batter evenly between the two prepared pans.
  6. Bake and Cool: Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and allow them to cool completely (about 45 minutes) before frosting.
  7. Cream the Butter: To start the frosting, beat the softened butter until light and fluffy (about 3 minutes).
  8. Add Cocoa and Sugar: Gradually beat in the sifted cocoa powder, followed by the sifted confectioners' sugar, alternating with small amounts of milk. Mix slowly until incorporated, then increase speed to medium.
  9. Finish the Frosting: Add the vanilla and salt. Beat the frosting for 3–5 minutes on medium-high speed until it is light, fluffy, and spreadable. Adjust consistency with milk or sugar as needed.
  10. Assembly and Crumb Coat: Place the first layer on the serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top. Apply a very thin 'crumb coat' of frosting all over the cake.
  11. Final Frosting: Refrigerate the cake for 10–15 minutes to set the crumb coat. Apply the remaining frosting to the top and sides of the chilled cake. Slice and serve.