Chocolate Cake

Preheat your oven to 350 F / 180 C, grease and line 8 pan. We need 3 pans. If you have all 3 that`s cool. You will reduce cooking time to 30 minutes only. I am jealous. I have only 1 pan. That`s why my cooking time was about 90 minutes.

In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Pass everything through a sieve.

In another bowl, whisk together the buttermilk, coffee, oil, eggs and vanilla paste.

Add the wet ingredients to the dry ingredients and mix until just combined (be careful not to overmix)

Divide the batter equally (in my case it was about 560 gr per piece) and bake for 25 minutes. Check the cake is ready with a skewer - when it comes out clean, the cake is ready.

Allow to cool for at least 10 minutes, before removing from pans to a wire cake rack. Allow to cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment add the butter and sift in icing sugar and cocoa powder.

Beat on medium to high speed until you get a fluffy and light mixture.

Add vanilla and beat it in as well.

Warm your cream to luke warm (be careful not to make it hot!). It is about 1 minute in microwave. Poor it carefully to the mixture while mixing it on a low speed.

Melt your chocolate. I do it in microwave. 30 seconds, then mix it. Another 30 seconds and mix it again. Let it cool down slightly before you add it into the frosting mixture.

Beat everything well on high speed, until light and fluffy.

Once both the cakes and the frosting is cool, stack your cake layers and chocolate fudge frosting.