Double Chocolate Cake

Frosting: 

1 pound of softened cream cheese
2 sticks of unsalted butter, room temp
5 cups confectioners sugar
1/4 cup cocoa powder
2 ounces semi sweet chocolate chips, melted
1 tsp vanilla
pinch of salt

Cake:

1 and 3/4 cups of all purpose flour
3/4 cup cocoa powder
1 and 3/4 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable or canola oil
2 large eggs
2 tsp vanilla
1 cup buttermilk
1 cup fresh brewed coffee

Directions: 

1. Preheat the oven to 350. 

2. Grease 2 (9 inch) round cake pans

3. Line them with parchment paper to cover the bottom. This helps the cakes come out smoothly. 

4. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together. 

5. In a stand mixer, whisk the oil, eggs and vanilla until combined.  Add buttermilk. 

6. Slowly whisk in the dry ingredients just until combined. 

7. Slowly stream in the fresh coffee. Batter will be thin. 

8. Divide the batter evenly among cake pans. Bake for 23-26 minutes or until toothpick comes out clean. 

9. Allow cakes to cool completely in the pans on a wire rack. 

10. When they are cool, run a butter knife around the edge and put a plate on top of the pan to invert to cake pan.  Give it a few taps and the cake should come right out. 

11. Level the cakes if needed. 

12. Make the frosting. 

13. Add a thin layer of frosting on the top of one cake. Put the other cake on top and then frost the sides and top of the cake gently. 

14. Optional to decorate with chocolate chips on the top. Keep cake refrigerated for up to 5 days to keep fresh.