2 cups granulated sugar
1 cup brown sugar packed
3/4 cup vegetable oil
4 eggs room temperature
2 teaspoon vanilla extract
1 1/2 cups buttermilk room temperature
1 1/2 cups plain hot coffee
3 cups all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup dark unsweetened cocoa powder
BEST CHOCOLATE BUTTERCREAM FROSTING
6 cup confectioners sugar sifted
16 tablespoons butter 2 sticks
1 1/3 cup dark unsweetened cocoa powder
1 1/3 cup heavy whipping cream may need more or less
1 teaspoon vanilla extract
Salt generous pinch
Preheat oven to 325. F.
Grease and flour 3 (9-inch cake pans), set aside.
In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil.
Mix in eggs one at a time.
Mix in vanilla extract, buttermilk, and hot coffee until combined. Set aside.
In a large bowl sift together flour, baking soda, baking powder, salt, and cocoa powder.
Gradually mix dry ingredients into wet ingredients.
Pour batter evenly into prepared pans (I did about 2 cups per pan)
Bake on middle rack for about 25 minutes. (Do not overbake. Cakes should look moist on the tops)
Remove from oven and let the cakes sit in hot pans until warm to the touch.
Carefully, remove from pans and place on a cooling rack to finish cooling.
Meanwhile make the frosting by combining powder sugar, butter and cocoa powder in a large bowl until crumbly.
Gradually add in enough heavy whipping cream to achieve your desired texture.
Mix in vanilla extract and a pinch of salt.
When cakes have cooled frost and enjoy. (Cake gets even better the next day!)