For this cake you will need:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup lightly pack brown sugar
2 tsp vanilla
1 1/2 cups buttermilk (or sour milk)
Preheat oven to 350F. Grease and parchment line the bottoms of 2 8-inch round cake pans.
Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl and set aside. In the bowl of a stand mixer beat together the butter and sugars on medium speed for about 3 minutes. Beat in eggs 1 at a time, scraping sides of bowl after each addition. Beat in vanilla.
Turn mixer to low and alternately add the dry ingredients and the wet ingredients, starting and ending with the dry ingredients. Scrap down sides of bowl and divide evenly between prepared pans and smooth tops.
Bake 30-35 minutes until a tooth pick inserted in the centre comes out clean. Cool completely before frosting.
CHOCOLATE ESPRESSO ICING
1 cup butter, room temperature
225 gram package unsweetened chocolate (I used a package of Baker’s, 8 squares in total), MELTED and cooled slightly
1 tbsp vanilla
6 cups icing sugar
1/4 cup espresso or strong coffee
Milk – you may need a couple tablespoons of milk or cream to thin frosting
Beat butter for about 1 minute in large bowl of mixer until creamy. Add in the melted chocolate, vanilla and about 1 cup of the icing sugar and mix well. Add in the remainder of the icing sugar alternately with the espresso until well mixed and creamy. Spread over your cooled cake.