Ingredients
Cake
2 c. all-purpose flour
2 c. sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. espresso powder
1 c. milk or buttermilk
1/2 c. oil
2 large eggs
2 tsp. vanilla extract
1c. boiling water
Frosting
1-1/2 c. butter, softened
1 c. unsweetened cocoa powder
5 c. confectioner's or powdered sugar
1/2 c. milk, whole or heavy cream preferred
2 tsp. vanilla extract
1/2 tsp. espresso powder
Directions
Preheat oven to 350°F. Spray cake pans with baking spray.
In a large bowl or the bowl of a standing mixer, whisk together flour, sugar, baking powder, baking soda, salt, and espresso powder. Mix until well combined.
Add milk, oil, eggs, and vanilla and mix on medium until well combined. Reduce to slow speed and carefully add boiling water, mixing until thoroughly combined.
Distribute cake batter evenly to cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and cool for 10 minutes before removing from pan and cooling completely.
While cooling, make your frosting. Add cocoa powder to a large bowl or the bowl of a standing mixer and whisk to break up any clumps.
Add butter and mix with paddle until well combined.
Add confectioner's sugar, making sure it is not clumped together, and milk. Alternate adding 1 c. sugar followed by 1 tbsp. of milk, mixing on high before adding more sugar until well combined. Repeat until all sugar and milk have been added.
Add vanilla extract and expresso powder, mixing well.
If frosting is too dry, add more milk 1 tbsp. at a time. If it's too wet, add 1 tbsp. of confectioner's sugar until it has the right consistency.
Once cakes are completely cool, spread a thick layer of frosting on top of 1 of the cakes. Lay the second cake on top and use the remaining frosting to frost the entire cake.