Chocolate Espresso Cake

Ingredients:

2 cups all purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup buttermilk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla

1 cup boiling water

Instructions:

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.  

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso.  In a mixing bowl for electric mixer, mix buttermilk, oil, eggs, and vanilla.  Add in dry ingredient mixture and mix until well combined. Reduce speed and carefully mix in the boiling water.  

Distribute cake batter evenly between pans and bake at 350 degrees for 30-35 minutes. 

Cool in pans for 10 minutes and then remove from pans and cool completely before adding frosting.

Chocolate Espresso Frosting

Ingredients:

1 ½ cups butter, softened

1 cup unsweetened cocoa powder

5 cups confectioner’s sugar

½ cup whole milk

2 tsp vanilla extract

½ teaspoon espresso powder

Instructions:

Sift cocoa powder to the bowl of a stand mixer.  Add butter and cream together until well combined.  Sift the powdered sugar and alternate adding the powdered sugar and milk to the butter/cocoa mixture. Do this by adding 1 cup powdered sugar and then a tablespoon of milk until you have used all your sugar and milk.  Add vanilla and espresso powder until well combined.  

Frost your cake.