The Best Chocolate Cake. Ever.

I am not kidding, this really is the best chocolate cake. It's moist, decadent and chocolaty, with a slight hint of coffee. I have combined the best cake with my favorite frosting. It is so good! I've been making it for years, it's typically many of our birthday cakes, this week I made it just to celebrate the end of summer. We fought over the last slice, it got dirty.

Recipe for cake is Beatty's Chocolate Cake as seen on Barefoot Contessa
The Chocolate Frosting is from

Butter for greasing pans
1 3/4 cups all purpose flour
2 cups of sugar
3/4 cup good cocoa powder (I use ghirardelli)
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Frosting
2 cups butter softened
9 cups confectioner sugar, sifted (I only use about 5 cups, start with five and add more to taste)
2 1/2 cups cocoa powder, sifted.
1 tsp vanilla extract
1 cup milk, room temperature (I use whole milk)

In a large bowl, cream the butter until light and fluffy, slowly beat in the confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. (It's important that the ingredients are sifted and your milk is room temperature to prevent lumps in your frosting.) Once it's all incorporated I whip mine on high until it turns a bit lighter in color and looks fluffier.

Preheat oven to 350 degrees. Butter and flour two 8 inch X 2 inch round cake pans.
Sift the flour, sugar, cocoa, baking powder, baking soda, salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. In another bowl combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed slowly add the wet ingredients to the dry until combined. With the mixer still on low slowly add the coffee, and stir until combined. Using a rubber spatula the scrape the sides and bottom of bowl. Pour the batter into prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 30 minutes then turn them out onto a cooling rack and cool completely.
While cake is cooling, prepare frosting.

Place one cake layer flat side up on a plate or cake pedestal. Spread with frosting, Place the second layer on top, rounded side up and spread the frosting evenly over top and sides of the cake.

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