1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 TSP baking soda
1 TSP baking powder
1 TSP salt
1 cup of brewed coffee (brought to room temp)
1 cup buttermilk
1/2 cup vegetable oil
1 1/4 TSP vanilla extract
2 TSP instant coffee granuals
1 TSP ground cinnamon
2 pinches of salt
2 TSP vanilla extract
1 cup of butter (room temp)
6 cups of powder sugar
2/3 cup milk
CAKE – Pre heat oven to 350. Grease and flour two 9 inch round cake pans.
In your Kitchen Aid stand mixer (with the whisk attachment), combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, coffee, buttermilk, oil, and vanilla. Mix for 2 minutes on medium speed.
Pour the batter into the cake pans (it will be thin)
Bake for 35 minutes, or until a toothpick comes out clean.
FROSTING – In a small bowl smash the coffee granuals until it turns into a powder. Add cinnamon and salt. In your Kitchen Aid stand mixer (with the whisk attachment) beat butter until smooth.
Add the spice mixture, and vanilla. Mix in the powder sugar (one cup at a time.) Alternate the milk and powder sugar for a even mix. Refrigerate for at least 20 min.
Frost the cake and enjoy!