Ingredients:

1 3/4 cups all-purpose flour

2 cups granulated white sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

3/4 teaspoon salt

2 large eggs

1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened

1/2 cup butter melted

1 tbsp vanilla extract

1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water

12 ounces good quality dark/bittersweet chocolate 60-70% cocoa, chopped (frosting)

1 cup unsalted butter room temperature (frosting)

1/4 cup cocoa powder either natural or dutch process are fine (frosting)

1/2 cup confectioners' sugar (frosting)

pinch salt (frosting)

1 tbsp pure vanilla extrac (frosting)t

1/4 cup whipping cream (frosting)

Directions:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.

2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). 3. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.

4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

5. Frost with your favorite frosting.

6. The Best Easy Fluffy Chocolate Frosting. Melt the chocolate in the microwave on 50% power in 30 second increments, stirring each time - stop when it's about 70% melted, and stir vigorously to melt the rest. In microwave, it took a total of 2 1/2 minutes. (Alternatively, melt in a heat-proof bowl set over a saucepan of simmering water - careful not to get a single drop of water in the bowl, or chocolate will seize). Allow chocolate to cool to room temperature.

7. Combine butter, cocoa powder, confectioners' sugar and salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about a minute. Reduce speed to low and incorporate vanilla extract, whipping cream and cooled chocolate, then turn speed back up to medium and beat for about 2 minutes, until pale and very fluffy. Spread onto fully cooled cake or cupcakes.

8. Frosting may be made up to 48 hours in advance - refrigerate until needed, then bring back to room temperature and beat again for a minute or two before using. Frosted cake may be stored at room temperature for up to two days - if it'll take you longer to eat, store the cake in the fridge.

Bon Appetit!