Cake:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

3/4 cup cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed strong hot coffee

Milk Chocolate Frosting

1 ¼ cups unsalted butter, softened to room temperature

3-4 cups confectioners’ sugar

3/4 cup unsweetened cocoa powder

3-5 Tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon salt

Preheat the oven to 350 degrees. Butter & flour two 9-inch round cake pans; set aside.  Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.  Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin.   Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.  Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 full minutes. Turn speed to low and slowly add 3 ½ cups of confectioners’ sugar and the cocoa powder. Beat until sugar and cocoa are absorbed into the butter, about 2 minutes. Turn the mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.