1cupfreshly brewed coffeewarm but not too hot so you don’t scramble the egg*
Frosting
1cupunsalted buttersoftened
6ouncesbrick-style cream cheesesoftened (I used lite)
1cupunsweetened natural cocoa powdersifted
2teaspoonsvanilla extract
pinchsalt
5cupsconfectioners’ sugar
about 4 to 5 tablespoons creamhalf-and-half may be substituted, or as needed for consistency
about 1 cup mini semi-sweet chocolate chipsfor sprinkling
about 1/2 cup melted semi-sweet chocolate chipsoptional for drizzling
Instructions
Make the Cake
Preheat the oven to 350F and spray two 9-inch x 2-inch cake pans very well with floured cooking spray, or grease and flour the pans; set aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a medium bowl or the bowl; set aside.
To a large bowl or the bowl of a stand mixer, add the buttermilk, oil, eggs, vanilla, and beat with a handheld electric mixer on high power or with the paddle attachment of a stand mixer on high power, about 90 seconds.
With the mixer on low speed, slowly add the dry ingredients and mix until combined, about 1 to 2 minutes.
Add the coffee and mix to just to combine; the batter will be very thin.
Pour batter into prepared pans and bake for about 35 to 40 minutes or until a cake tester comes out clean or with a few moist crumbs but no batter. Start checking cakes at 25 minutes because all ovens vary.
Cool cakes in the pans for about 30 minutes before turning them out onto a cooling rack to cool completely.
Make the Frosting
To a large bowl or the bowl of a stand mixer, beat the butter and cream cheese with a handheld electric mixer on high power or with the paddle attachment of a stand mixer on high power until light and fluffy, about 2 to 3 minutes.
Reduce the speed to low and slowly add the cocoa powder, vanilla, salt, and beat until combined.
With mixer on low speed, gradually add the confectioners’ sugar, one cup at a time. The frosting will be incredibly thick, almost too thick to mix; this is ok.
Add the cream as necessary to create a spreadable consistency (I used about 4 1/2 tablespoons). The frosting should be quite thick and it also will thicken more after the cake has been refrigerated.
Frost the Cake
To frost the cake, place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, flat side up, and spread the frosting evenly on the top and sides of the cake.
Evenly sprinkle the top of the cake with mini chocolate chips.
Refrigerate the cake for 1 to 2 hours before serving.
Optionally, before serving, drizzle with melted chocolate chips. Cake will keep airtight in the fridge for up to 5 days.
Notes
*The coffee doesn’t make the cake taste like coffee; rather it enhances the flavor of the chocolate. However, if you are very opposed to using coffee, water may be substituted noting the cake will lack chocolate intensity of flavor.