Ingredients
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1 cup butter, softened
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1 1/2 cups brown sugar
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3 eggs
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1 1/2 cups buttermilk
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2 teaspoons vanilla (or use 2-3 tablespoons favorite liqueur)
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1 teaspoon instant coffee granules
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2 cups all-purpose flour
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1 cup cocoa powder (sifted)
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1 1/2 teaspoons baking soda
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3/4 teaspoon salt
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1 cup softened butter
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1/3 cup whipping cream (unwhipped)
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1 teaspoon vanilla
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1 cup cocoa
Instructions
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.