Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • ½ cup (120ml) brewed espresso or strong coffee, cooled
  • ½ cup (120ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ¼ cup (30g) unsweetened cocoa powder
  • 2 tablespoons brewed espresso or strong coffee
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare the cake pans with parchment paper.
  2. In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, oil, coffee, and vanilla until well blended.
  4. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. To make the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder.
  9. Mix in the coffee and vanilla until fluffy and smooth.
  10. Frost the cooled cakes generously, layering the two together.
  11. Optional: Decorate with chocolate shavings or cocoa powder for a final touch.