1 ¾cupspastry flourI use Bob's Red Mill (210 grams)
¾cupunsweetened cocoa powder64 grams
2tbspextra dark cocoa powder
1cupstrong black coffee, cooledI used Green Mountain's Dark Magic (240 mL)
½cupvegetable oil120 mL
Chocolate Buttercream Frosting
For The Chocolate Buttercream Frosting
8ozunsalted butter (2 sticks)softened (but not melted!)
3 ½cupscups confectioners sugar
½cupunsweetened cocoa powder
4tbspmilk or heavy cream
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld electric mixer, combine the sugar, flour, cocoas, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes. The resulting batter will be thin.
Pour batter evenly between the two prepared pans.
Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
Allow to cool for 10 minutes before removing from pans and cooling completely on wire racks.
Frost as desired.
To Make The Chocolate Buttercream Frosting
In a stand mix with the paddle attachment on, cream butter on medium speed for about 3 minutes. You may need to scrape down the sides once. Turn off the mixer.
Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes, scraping down the bowl as needed.
If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk/cream 1 tablespoon at a time.