Chocolate Cake for Breakfast (Tipsy Cake, but hold the booze)

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup strong brewed coffee, cooled (optional)

Chocolate Buttercream Frosting

• 1 cup unsalted butter, softened
• 1 ¾ cups powdered sugar
• ½ cup cocoa powder
• ¼ cup heavy cream or milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Sift together dry ingredients: flour, baking powder, baking soda, salt, cocoa powder.
3. Beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
4. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined.
5. Stir in cooled coffee or substitute water or more buttermilk.
6. Divide batter evenly between pans. Bake 30–35 minutes or until toothpick comes out clean. Cool 10 minutes, then transfer to wire racks.
7. Beat butter until creamy, add powdered sugar and cocoa powder, then heavy cream and vanilla. Beat until fluffy.
8. Frost cake between layers, on top, and sides. Garnish as desired.