Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Into a mixing bowl, add
All-Purpose Flour (1 3/4 cups)
,
Granulated Sugar (2 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
,
Baking Soda (2 tsp)
,
Baking Powder (1 tsp)
, and
Salt (to taste)
. Whisk together until combined.
3.
Add
Buttermilk (1 cup)
,
Eggland's Best Classic Eggs (2)
,
Vanilla Extract (1 tsp)
, and
Vegetable Oil (1/2 cup)
. Mix well to form a batter.
4.
Add
Coffee (1 cup)
and whisk until smooth.
5.
Transfer batter into two 9-inch cake pans lined with parchment paper.
6.
Bake for 20-25 minutes.
7.
Let the cakes cool completely, then place them in the freezer as you make the frosting.
8.
Into the bowl of a stand mixer with a whisk attachment, add
Heavy Cream (2 cups)
. Mix on low for 1 minute.
9.
Increase the speed and mix until the mixture starts to thicken and soft peaks begin to form.
10.
Add
Unsweetened Cocoa Powder (4 Tbsp)
and
Powdered Confectioners Sugar (4 Tbsp)
, as well as a mixture of
Instant Coffee (1 Tbsp)
dissolved in
Heavy Cream (2 Tbsp)
. Mix on low until combined.
11.
Add
Vanilla Extract (1 tsp)
. Mix until stiff peaks form. Set mixture aside.
12.
Into the bowl of the stand mixer using a paddle attachment, add
Salted Butter (1 cup)
,
Powdered Confectioners Sugar (2 cups)
, and
Unsweetened Cocoa Powder (3/4 cup)
. Mix until combined.
13.
Add remaining
Powdered Confectioners Sugar (2 cups)
,
Milk (2 Tbsp)
, and
Vanilla Extract (1 tsp)
. Mix until combined. Add additional milk as needed until you have a creamy chocolate frosting.
14.
Spread one chocolate cake with the coffee-chocolate cream.
15.
Place the other cake over top and spread the top and sides with the chocolate buttercream.
16.
Place the cake in the freezer for 20 minutes.
17.
Spread with another thin layer of the chocolate buttercream.
18.
Decorate cake according to your preference.
