TRIPLE CHOCOLATE CAKE

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Ingredients

• 1 and 3/4 cups (219g) all-purpose flour

• 3/4 cup (62g) unsweetened natural cocoa powder*

• 1 and 3/4 cups (350g) granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons espresso powder (optional)*

• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

• 2 large eggs, at room temperature*

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) buttermilk, at room temperature*

• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺:

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature

• 3 and 1/2 cups (420g) confectioners’ sugar

• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• optional for decoration: semi-sweet chocolate chips

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