Moist Chocolate Cake with Chocolate Buttercream Frosting~

Adapted from Foodess and Hershey's

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 teaspoon salt

2 eggs

1 cup buttermilk

1/2 cup (1 stick) butter, melted

1 tablespoon vanilla

1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)

Preheat oven to 350º.  Butter two 9-inch cake pans, line with parchment rounds and butter top of parchment.  Set aside.

With a stand mixer, stir together first 6 (dry) ingredients.  Add eggs, buttermilk, butter and vanilla and beat for about 2 minutes on medium speed, scraping sides of bowl at least once.  Stir in coffee.

Divide batter between the two pans.  Bake for 30-35 minutes or till toothpick inserted in middle comes out clean.  Cool for about 10 minutes, then run a knife around edges of pans.  Carefully remove cakes from pans to a wire rack to cool completely.  Gently remove parchment.

Ice when cool.

Buttercream Frosting

6 tablespoons butter, at room temperature

1/2 cup unsweetened cocoa powder

2 2/3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla

Cream butter.  Add cocoa and powdered sugar alternately with milk.  Beat till it reaches spreading consistency, adding more milk as needed. Mix in vanilla.

Makes 2 cups frosting.  I increased the recipe by 1/4 so I'd have extra frosting.