Black Magic Cake with Irish Mocha Frosting

Black Magic Cake

1 stick plus 2 Tablespoons unsalted butter, room temperature
1-2/3 cups granulated sugar
2 extra large eggs, room temperature
1 tsp. vanilla extract
1/2 tsp. salt
1-1/2 cups plus 2 Tablespoons all-purpose flour
1/2 cup Hershey's unsweetened cocoa powder
1/2 cup Hershey's Special Dark cocoa powder 
1 tsp. baking soda
1 tsp. baking powder
1-1/2 cups cold brew

Preheat the oven to 350°F. Grease and flour an 8-inch-square baking pan, and line the bottom with parchment.

In the work bowl of a stand mixer, cream butter and sugar until smooth, 1-2 minutes. With mixer on low, add eggs one at a time, mixing only until combined. Stir in the vanilla and salt. Sift together the flour, cocoas, baking soda, and baking powder. Add to batter alternately with the cold brew until all is incorporated.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Set the pan on a rack to cool for 20 minutes. Turn out onto rack to cool completely. Invert onto plate and frost with Irish Mocha Frosting.

 ​Irish Mocha Frosting

 1 1/2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
1/3 cup butter, room temperature
1 Tablespoon milk
2 Tablespoons Baily's Irish Cream
1 teaspoon espresso powder

In a small bowl, sift together the confectioners’ sugar and cocoa powder; set aside. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, and continue to beat until light and fluffy, 4-5 minutes. Stir in the milk, Bailey's and espresso powder and beat until smooth.