Instructions
step 1 Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
step 2 In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
step 3 Add eggs, buttermilk, oil, and vanilla to the dry ingredients and beat until smooth.
step 4 Slowly mix in the hot water or coffee until fully incorporated. The batter will be thin.
step 5 Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
step 6 Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
step 7 For the frosting, beat softened butter until creamy.
step 8 Add powdered sugar, cocoa powder, and salt. Mix on low until combined.
step 9 Add vanilla and heavy cream, then beat on high until light and fluffy. Add more cream if needed to reach desired consistency.
step 10 Once cakes are completely cool, spread frosting on one layer, stack the second on top, and frost the top and sides. Slice and serve.
Storage and Reheating Tips
Store the frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving. You can also freeze the unfrosted cake layers for up to 2 months—wrap them tightly in plastic wrap and aluminum foil.
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