• 2 cups of sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa
  • 2 tsp. baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup of strong black coffee
  • 1/2 cup of vegetable oil
  • 2 teaspoons of vanilla extract


  1. Preheat the oven to 350°F. Grease and flour (a trick so that the cake will not be bleached by the flour, use cocoa powder) two 9-inch round baking pans. Set aside.
  2. In the stand mixer bowl equipped with a whisk, mix sugar, flour, cocoa, baking soda, baking powder and salt.
  3. Blend on low intensity until dry ingredients are well combined.
  4. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes.
  5. Pour the mixture into the prepared pans.
  6. Bake for 30 to 35 minutes or until the wooden toothpick inserted in the middle of the cake and comes out clean.
  7. Cool it for 10 minutes on a wire rack. Unmold it and let it cool completely before glazing.



  • 6 tablespoons unsalted butter, softened
  • 2 1/3 cups powdered sugar
  • 3/4 cup cocoa powder, unsweetened
  • 1/3 cup of milk
  • 2 teaspoons vanilla extract
  • A pinch of salt


  1. In the mixer bowl, equipped with paddle attachment, beat butter at medium speed until it is becomes smooth, for about 1 minute.
  2. Add sugar and cocoa powder and beat until it combined.
  3. Reduce speed and gently pour in milk and vanilla.
  4. Add a pinch of salt and continue beating for 2 minutes. Stop the mixer to scrape the edges.
  5. Increase the speed and beat the icing for another 2 minutes.

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