INSTRUCTIONS
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)
Let the cake cool completely before frosting so the frosting won’t melt off the cake.
Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.
Strain the mixture into a large bowl or baking pan to speed up the cooling process.
Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
Remove the frosting from the fridge and assemble the chilled cake.
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. If it seems like it’s too much frosting, feel free to remove some and save it for your next chocolaty bake.
