Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add eggs, buttermilk, vegetable oil, and vanilla. Mix until combined. Slowly add hot coffee and mix until smooth; batter will be thin.
Step 4: Pour batter into prepared pans and bake for 30-35 minutes (round pans) or 35-40 minutes (9×13 pan), until a toothpick inserted in the center comes out clean. Cool completely.
Step 5: For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix in vanilla and heavy cream, beating until fluffy. Add more cream if needed for a spreadable consistency.
Step 6: Spread fudge frosting over cooled cake and top generously with chocolate chips or curls.
Storage Information
Store cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving. Cake can also be frozen (well-wrapped) for up to 2 months; thaw overnight in the fridge.
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