Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until combined, then slowly stir in hot coffee (the batter will be thin).
Bake & Cool:
Divide the batter evenly between the two cake pans and bake for 30-35 minutes.
Allow the cakes to cool completely before frosting.
Make the Frosting:
Beat butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and fluffy.
Assemble the Cake:
Spread a layer of frosting between the cake layers, then frost the entire cake smoothly with the remaining frosting.
Create the Chocolate Grid:
Pipe or drizzle melted chocolate in a crisscross grid pattern over parchment paper. Let it set, then carefully transfer it onto the cake for a striking look.
Chill & Serve:
Refrigerate the cake for 15 minutes before serving to set the frosting and chocolate decoration.
Enjoy the perfect blend of soft cake, creamy frosting, and crisp chocolate decoration!
Serving and Storage Tips:
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