Name: Dark Chocolate Naked Cake with Fluffy Chocolate Espresso Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups sugar; 1 cup freshly brewed coffee; 1/2 cup vegetable oil; 1 cup buttermilk; 2 eggs; 2 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 3/4 cup all purpose flour; 3/4 cup dark cocoa powder; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup dutch process cocoa powder; 1 tsp vanilla; 1/4 cup milk; 2 tbl espresso, cooled, or 1 tsp coffee extract

Ingredients

Scale

For the Cake:

2 cups sugar
1 cup freshly brewed coffee
1/2 cup vegetable oil
1 cup buttermilk
2 eggs
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 3/4 cup all purpose flour
3/4 cup dark cocoa powder

For the Buttercream

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup dutch process cocoa powder
1 tsp vanilla
1/4 cup milk
2 tbl espresso, cooled, or 1 tsp coffee extract

Mixed berries of your choice

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Instructions

For the cake:

Combine your dry ingredients in a large bowl. Add milk, oil and coffee and whisk to combine until all lumps are out. Add eggs and whisk to combine.

Divide between 3 x 6″ round cake pans lined with parchment paper, sides greased with either baking spray or butter.

Bake for 30 minutes on 350 degrees or until a toothpick comes out clean.

To make the buttercream:

In a stand mixer, or with a hand mixer, combine softened butter, cocoa powder and powdered sugar and beat on high with a paddle attachment for 5 minutes. Add vanilla and espresso and turn mixer to low and mix for another 30 seconds.