Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs
  • 1 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Hot Coffee
  • 1/2 cup (1 stick) Unsalted Butter (softened)
  • 1/2 cup Unsweetened Cocoa Powder (for frosting)
  • 3 cups Powdered/Icing Sugar (sifted)
  • 1/2 cup Milk (Whole or Semi-Skimmed)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1/8 teaspoon Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 13” x 9” baking pan, or line it with parchment paper leaving an overhang on the long sides.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined and lump-free.
  3. In a separate bowl, lightly whisk the eggs, buttermilk, oil, and vanilla extract until just blended.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or gently by hand until just combined. Do not overmix.
  5. Carefully pour the boiling hot coffee (or water) into the batter while mixing slowly. The batter will be very thin; this is correct.
  6. Pour the thin batter into the prepared pan. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out with moist crumbs attached.
  7. Let the cake cool in the pan on a wire rack for 15–20 minutes.
  8. While the cake cools, prepare the frosting: In a saucepan over medium-low heat, gently melt the butter. Whisk in the 1/2 cup cocoa powder until smooth. Remove from heat.
  9. Gradually whisk in the sifted powdered sugar, alternating with the milk and vanilla extract until the frosting is smooth, glossy, and easily pourable.
  10. Pour the warm frosting immediately over the still-warm cake. Use an offset spatula to gently spread to the edges. Let the cake cool completely at room temperature for the frosting to set before slicing.